Adai Dosa Recipe

Easy to make and best as a snack! this south indian preparation traditionally calls for more amount of rice, however i made it with just 2 tablespoons rice and lots of dals so that you can enjoy it often without worrying about rising blood sugar levels!
Suggested Serving Size Per Person: 2 adais with 1 tbsp garlic tomato chutney


2 tbsp rice (chawal)
3 tbsp masoor dal (split red lentil)
3 tbsp green moong dal (split green gram)
1 tbsp urad dal (split black lentils)
1 tsp fenugreek (methi) seeds
a pinch of asafoetida (hing)
2 green chillies , finely chopped
1/2 tsp grated ginger (adrak)
2 tbsp finely chopped coriander (dhania)
2 tsp oil
salt to taste

For Serving

4 tbsp garlic tomato chutney


1. Wash and soak the rice, dals and fenugreek seeds in water in separate vessels for 2 hours. Drain     and keep aside.

2. Combine the rice, dals, fenugreek seeds and asafoetida along with enough water and blend in a mixer to a smooth paste.

3. Add the green chillies, ginger, coriander, salt and a little water if required and mix well.

4.Heat a non-stick pan and grease it lightly with oil

5.Spread 2 tablespoons of the batter to form an adai of 100 mm (4") diameter.

6.Cook on both sides till golden brown using a little oil.

7.Repeat with the remaining batter to make 7 more adais.

8.Serve hot with garlic tomato chutney.

Adai Dosa Recipe 5 of 5

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