Dosa Adai

Share
12 Ratings
36 Reviews
Print
Recipe By Vahchef
10 m
4 servings
346 Cals

Radish Sambar

Mullangi or radish, Molli Sambar is one of a flavor full sambar.It is also the easy radis...

Steamed Masala Vada

Steamed Masala vada/ Tadka Pakoda is a healthier version of a deep fried masala vada/ fri...

Dal Curry With Drumstick Murungakai Poricha Kuzhambu

A very tasty and mouth watering kuzhambu. We can make poricha kuzhambu using a lot of veg...

Refried Beans

Refried beans is a dish of cooked and mashed beans and is a traditional staple of Mexican...

Garlic Dal 1

Garlic dal is a quick, easy and soothing dal spiced with lots of garlic and cumin seeds. ...

Peanut Kachumber In Moong Dal Tokr

Peanut kachumber can be served as salad or as a good side dish that goes well with almost...

Dosa Adai Recipe, How To Make Dosa Adai Recipe

Name: Dosa Adai
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 4

Dosa Adai is an extremely flavourful dish. Dosa served with potato masala is one of the most traditional favorite dishes of the south India. Adai batter ground to a smooth paste and spread into a thin crispy pancake lends itself to satiate your palate. Dosa Adai is a fantastic and super breakfast dish which is enticing to the taste buds.

About Recipe

How to make Dosa Adai

(12 ratings)

36 reviews so far

Prep time
5 mins

Cook time
5 mins

Total time
10 mins

Author : Vahchef
Main Ingredient : Daal

Servings : 4 persons
Published date : March 09, 2019

Ingredients used in Dosa Adai
• Rice - 1 cup.
• Tur dal - 1 tablespoon.
• Channa dal - 1 tablespoon.
• Red chillies - 4 numbers.
• Curry leaves - 1 spring.
• Asafoetida - 1 pinch.
• Salt - to taste.
• Oil - 1 tablespoons.
Method:
In a bowl put in the rice, channa dal, toor dal, dry red chilies and curry leaves. Add water, wash the ingredients nicely once and drain off the water. Put in the asafoetida, salt, and water till all the lentils are soaked properly and rest aside for at least for 3-4 hrs. Drain the water and grind them in a blender to a fine paste (like dosa batter). The batter needs no fermentation. Take a flat non-stick pan and pour 1 spatula batter in the pan and spread evenly from inside out in the shape of a dosa/ thin round plate. Drizzle some oil at the edges of the dosa adai and in the center. Cook it on medium flame. Brown it on one side and then flip over to the other side for a minute. Serve hot with sambar, coconut chutney or some spicy chutney.