A wholesome and protein-packed savory pancake from South India. Made with a blend of rice and mixed lentils, this crispy-edged, soft-centered dosa is a nutritious breakfast or dinner, perfect with avial or jaggery.
Prep15 min
Cook25 min
Soak240 min
Servings4
Serving size: 2 dosas
295cal
12gprotein
43gcarbs
Ingredients
1 cup Idli Rice (Sona Masuri rice can also be used)
0.5 cup Toor Dal
0.25 cup Chana Dal
2 tbsp Urad Dal
2 tbsp Moong Dal
6 pieces Dried Red Chilies (Adjust quantity based on your spice preference)
A traditional Kerala delight, Avial is a thick stew of mixed vegetables cooked in a creamy coconut and tangy yogurt sauce. Finished with a drizzle of coconut oil, it's a star dish in any South Indian feast.
Protein-packed Ada Dosa with a fiber-rich, perfectly spiced Aviyal – a wholesome delight!
This kerala dish is perfect for breakfast. With 508.31 calories and 16.08g of protein per serving, it's a nutritious choice for your meal plan.
9gfat
(Torn into smaller pieces)
1.5 tsp Salt (Adjust to taste)
1.5 cup Water (For grinding, add as needed)
4 tbsp Sesame Oil (For cooking the dosas, also known as gingelly oil)
Instructions
1
Soak the Rice and Lentils (4-5 hours)
In a large bowl, combine the idli rice, toor dal, chana dal, urad dal, and moong dal.
Rinse the mixture under cold running water 3-4 times, until the water runs clear.
Add the dried red chilies to the bowl. Cover everything with at least 3 inches of fresh water.
Let the mixture soak for a minimum of 4 hours, or up to 5 hours. Do not over-soak.
2
Grind the Batter (10 minutes)
Drain all the water from the soaked ingredients completely.
Transfer the soaked mix to a high-speed blender or a wet grinder.
Add the chopped ginger, curry leaves, hing (asafoetida), turmeric powder, and salt.
Add 1/2 cup of water and begin grinding. Gradually add more water, a tablespoon at a time, until you achieve a thick, coarse batter. The texture should be slightly gritty, similar to fine semolina, not a smooth paste.
3
Prepare the Tawa (Griddle) (2 minutes)
Place a cast-iron tawa or a non-stick griddle over medium heat. Let it heat up properly.
To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Lightly grease the tawa with a bit of oil using a paper towel or half an onion.
4
Cook the Ada Dosa (3-4 minutes per dosa)
Pour a ladleful of batter (about 1/2 cup) onto the center of the hot tawa.
Using the back of the ladle, spread the batter in a circular motion to form a pancake, slightly thicker than a regular dosa.
Drizzle about 1/2 to 1 teaspoon of sesame oil around the edges and a little on top.
Cook for 2-3 minutes on medium heat, until the bottom surface turns golden brown and the edges become crisp and lift easily.
Flip the dosa carefully and cook the other side for another 1-2 minutes.
Fold the dosa in half and transfer it to a serving plate.
5
Serve Hot
Repeat the process with the remaining batter, greasing the tawa lightly between each dosa if needed.
Serve the hot and crispy Ada Dosas immediately with coconut chutney, sambar, avial, or a simple piece of jaggery.
214cal
4gprotein
26gcarbs
12gfat
Ingredients
100 g Elephant Foot Yam (Peeled and cut into 2-inch batons)
1 medium Raw Banana (Peeled and cut into 2-inch batons)
1 pc Drumstick (Cut into 2-inch pieces)
1 medium Carrot (Peeled and cut into 2-inch batons)
75 g French Beans (Trimmed and cut into 2-inch pieces)
100 g Ash Gourd (Peeled and cut into 2-inch batons)
1 cup Grated Coconut (Freshly grated and tightly packed)
3 pc Green Chili (Adjust to your spice preference)
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
0.5 cup Curd (Slightly sour, whisked well)
1 sprig Curry Leaves (About 10-12 fresh leaves)
1 tbsp Virgin Coconut Oil (For drizzling at the end)
1 tsp Salt (Adjust to taste)
0.5 cup Water (For cooking vegetables)
Instructions
1
Prepare the Coconut Paste
In a blender or mixie jar, combine the fresh grated coconut, green chilies, and cumin seeds.
Pulse 3-4 times without adding any water to create a coarse, crumbly mixture. Avoid grinding it into a smooth paste. Set this aside.
2
Cook Vegetables in Stages (15-18 minutes)
In a heavy-bottomed pot or kadai, place the harder vegetables: yam and drumstick.
Add 1/2 cup of water, turmeric powder, and salt. Cover and cook on medium heat for about 7-8 minutes until they are partially cooked.
Next, add the semi-hard vegetables: carrot, raw banana, and beans. Stir gently, cover, and continue to cook for another 5-6 minutes.
Finally, add the softest vegetable, ash gourd. Mix gently, cover, and cook for 3-4 minutes until all vegetables are tender but still hold their shape and have a slight bite.
3
Combine with Coconut Paste (2-3 minutes)
Add the prepared coarse coconut paste to the cooked vegetables.
Gently mix until the vegetables are evenly coated. Ensure there is minimal water left in the pot.
Cook on low heat for 2-3 minutes, allowing the raw flavor of the coconut to dissipate and the flavors to meld.
4
Add Yogurt and Finishing Touches (10-15 minutes resting)
Turn off the heat completely. Let the pot cool for 1-2 minutes. This is a crucial step to prevent the yogurt from curdling.
Pour in the well-whisked curd and mix gently until everything is well combined.
Drizzle the virgin coconut oil over the top and scatter the fresh curry leaves.
Immediately cover the pot with a lid and let it rest for at least 10-15 minutes. This allows the final aromas to infuse deeply into the dish. Do not stir after adding oil and leaves until ready to serve.
5
Serve
After the resting period, give the Avial one final gentle stir.
Serve warm as a key component of a Sadya (traditional feast) or as a side dish with steamed rice and sambar.
