Tuesday, July 10, 2012

South Indian Cuisine - Adai Dosa

I came across this version of dosa recently and fell in love with it! This was introduced to me by a dear friend Preethi who was our neighbour in our old apt in melb. She told me this tastes great with jaggery and ghee..it was a strange combination for me, but it really did taste amazing with this.
Adai dosa is considered to be the most nutritious among all dosas as it has the goodness of lentils along with rice. Lentils are a good source of protein and dietary fiber. These are quiet filling too.
Though I still like the normal dosa, but this being healthier take a special place in my kitchen now :) My daughter (1 year old) liked it too! I was trying to give small pieces in her mouth but she wanted to hold it in her hand and relish it slowly on her own :)
This dosa does not need any fermenting unlike the normal dosa. It is a all season dish and I can be relished hot with the rain pouring out of the window..

Here comes the recipe without much ado..


To grind:
Rice - 1 cup
Urad dal - 1/4 cup
Chana dal - 1/4 cup
Toor dal - 1/4 cup
Green gram/moong - 1/4 cup
Fenugreek seeds - 1/2 tsp
Green chillies - 3 or 4 ( I added 2 for keeping it less spicy for baby)
Ginger - 1 inch piece
Jeera/Cumin seeds - 1 tsp
Fennel seeds - 1.5 tsp

To mix after grinding:
Pepper powder - 1/2 tsp or more (optional)
Onion - 1, finely chopped
Oil - 1 tsp

Turmeric powder - a generous pinch
Hing - a generous pinch
Red Chilli powder - 1 tsp
Coriander leaves- 2 tbsp finely chopped
Curry leaves - 1 small handful


Wash and clean the rice and the 4 dals and soak in water along with ,fenugreek seeds for a minimum of 4 hours. If you are planning to make it for breakfast, soak overnight. Grind it together with green chillies, ginger, cumin and fennel seeds to a coarse paste. Add salt, turmeric powder, hing mix well and set aside.
Add onion, garlic, salt,coriander leaves, curry leaves and enough water and mix well.  Add little water to make it to slightly running consistency slightly thicker than the dosa batter.
Heat the dosa tawa and grease it with a little oil, take one laddle full and spread the batter as we do for dosa. Drizzle little oil and once it is cooked turn to other side and cook till golden brown.

Serve it with sambhar and potato mix or if your taste buds agree, you can relish it with jaggery/brown sugar and a dollop of ghee(for that you should make the dosa a little thick) :)

Linking this to the following events:

Bookmarked recipes , Kids Delight - Wholesome

Healthy food for healthy kids event by Nithubala of Nithu's Kichen, guest hosted by Pari of Foodelicious


  1. my fav too. i often use sprouted lentils along with sprouted ragi. such a healthy way to enjoy yummy snacks.

  2. Wow!! it looks yummy ....i also give it a try.thanks for sharing the recipe.

  3. Dosa with jaggery?? Sounds different. Will try for sure and this recipe is so healthy. Since Saachi loved it her MAMU will too.

  4. wow, thanks, that looks delicious. I am a big fan of varieties of dosa. So, this surely looks lovely. I love adais :)

  5. i love addai very much
    <a href="http://www.bombaytalkusa.com/”>South Indian cuisine</a>

  6. Wow! It looks really yummy! :)

  7. Thank you very much Lavina for stopping by and for lovely comment. Like your space too. Tasty dosa !

    Jagruti's Cooking Odyssey

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  8. Love them any time and small bites of it are good for kids.
    Thanks for linking it to Healthy Foods Event.

    ‘ONLY’ Microwave Cooking & Cookbook Giveaway
    Healthy Food For Healthy Kids- Preschooler Snacks


Your feedback/comments are most welcome..


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