Adai Dosa Recipe

Adai dosa is one of the most common breakfast recipe everywhere in south India. It is a very nutritious dosa because the batter comprises mainly many types of dals and rice. So, this dosa is filled with carbohydrates and proteins which our body requires the most. So, if your children fuss over eating rice, you can prepare this dosa and feed it to them. It is almost like a full meal. I have also added fenugreek / methi leaves which is again, a rich source of iron for the body. It is a laxative and thereby relieves the problem of constipation. Also it is a very important source of vegetable for growing children.

How To Prepare Adai Dosa

This dosa requires almost three hours for soaking the rice and  hardly ten minutes for grinding.

Ingredients For Adai Dosa

• Raw rice - 1cup

• Bengal gram / channa dal - quarter cup

• Urad / black gram - quarter cup

• Split moong dal / green gram - quarter cup

• Toor dal ( Yellow Pigeon Peas ) - quarter cup

• Coconut scrapings - 1/4th cup

• Red chillies (byadige chillies ) - 7

• Jeera / cumin seeds - 2 tsps

• Salt - as desired

• Asafoetida - a small pinch

• Methi / fenugreek leaves - 1 small bunch

• Turmeric powder - 1/2tsp

• Oil 

Method To Make Adai Dosa

• Wash the fenugreek / methi leaves thoroughly under the running water.

• Soak rice and dals separately for three hours before grinding to form the batter.

• Now, grind the dals and rice separately.

• While grinding the rice add red chillies (byadige), jeera / cumin seeds, coconut scrapings, salt and asafoetida.

• Now, Transfer the batter in to a bowl.

• Mix the washed fenugreek leaves and turmeric powder.

• The batter is now ready.

• Heat a dosa pan and slightly grease it with oil.

• Now, add one big spoon of batter on to the pan and spread it from the center to the edge of the pan in a circular form and spread it over the entire pan.

• Close the lid and let it stay for two to three minutes.

• Now, add one spoon of oil or ghee over the dosa and flip it over the other side.

• Now, let this side get roasted for another one or two minutes.

• Finally transfer the dosa from the pan onto the serving plate.

• Tastes best with coconut chutney / garlic chutney.

Your nutritious and well balanced healthy adai dosa is ready to be served.  !!!

Kitchen Masti Points

1. Instead of fenugreek / methi leaves you can also add drumstick leaves.
2. Palak ( Spinach )  leaves can also be added along with methi leaves but I assure you that methi leaves is the perfect combination.
3. If desired, onions and coriander leaves can also be added.
4. This batter should be grounded coarsely and so it requires a little more oil for frying.
5. Generally, this batter does not require any fermentation