Ada Dosa

Name: Ada Dosa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: south_indian
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); 1 inch Ginger (Roughly chopped); 0.5 tsp Hing (Also known as Asafoetida); 1 pinch Turmeric Powder; 10 leaves Curry Leaves (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)

RATING

4.4/5(67)

TASTE SCORE

8/10

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.

PREP

15m

COOK

25m

SERVES

2 DOSAS

418 cal

SERVINGS

METHOD · 5 STEPS

Soak the Rice and Lentils (4-5 hours)
1.In a large bowl, combine the idli rice, toor dal, chana dal, urad dal, and moong dal.
2.Rinse the mixture under cold running water 3-4 times, until the water runs clear.
3.Add the dried red chilies to the bowl. Cover everything with at least 3 inches of fresh water.
4.Let the mixture soak for a minimum of 4 hours, or up to 5 hours. Do not over-soak.
Grind the Batter (10 minutes)
1.Drain all the water from the soaked ingredients completely.
2.Transfer the soaked mix to a high-speed blender or a wet grinder.
3.Add the chopped ginger, curry leaves, hing (asafoetida), turmeric powder, and salt.
4.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.
Prepare the Tawa (Griddle) (2 minutes)
1.Place a cast-iron tawa or a non-stick griddle over medium heat. Let it heat up properly.
2.To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
3.Lightly grease the tawa with a bit of oil using a paper towel or half an onion.
Cook the Ada Dosa (3-4 minutes per dosa)
1.Pour a ladleful of batter (about 1/2 cup) onto the center of the hot tawa.
2.Using the back of the ladle, spread the batter in a circular motion to form a pancake, slightly thicker than a regular dosa.
3.Drizzle about 1/2 to 1 teaspoon of sesame oil around the edges and a little on top.
4.Cook for 2-3 minutes on medium heat, until the bottom surface turns golden brown and the edges become crisp and lift easily.
5.Flip the dosa carefully and cook the other side for another 1-2 minutes.
6.Fold the dosa in half and transfer it to a serving plate.
Serve Hot
1.Repeat the process with the remaining batter, greasing the tawa lightly between each dosa if needed.
2.Serve the hot and crispy Ada Dosas immediately with coconut chutney, sambar, avial, or a simple piece of jaggery.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
The batter's coarse texture is key to the authentic adai. Avoid over-grinding it into a smooth paste.
2
Ada Dosa batter does not require fermentation. It can be used immediately after grinding.
3
Cooking on medium heat is crucial. High heat will brown the outside quickly, leaving the inside uncooked.
4
For a traditional touch, make a small hole in the center of the dosa after spreading it. This helps it cook more evenly.
5
If the batter becomes too thick after refrigeration, add a few tablespoons of water to adjust the consistency.
6
Using a well-seasoned cast-iron tawa yields the best crispy texture and flavor.

RECIPE VARIATIONS

Adapt it for your goals.

Onion Adai

Mix 1 finely chopped medium onion, a handful of chopped cilantro, and a few more curry leaves into the batter just before making the dosas.

Keerai Adai (Greens Adai)

Add 1 cup of finely chopped spinach (palak) or drumstick leaves (murungai keerai) to the batter for added nutrition and flavor.

Vegetable Adai

Incorporate 1/2 cup of finely grated vegetables like carrots, cabbage, or zucchini into the batter for a wholesome meal.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Rich in Plant-Based Protein

The combination of multiple lentils (toor, chana, urad, moong) makes Ada Dosa an excellent source of plant-based protein, essential for muscle repair, growth, and overall body function.

leaf

High in Dietary Fiber

With whole lentils and rice, this dish is packed with dietary fiber, which aids digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.

energy

Provides Sustained Energy

The complex carbohydrates from rice and lentils are digested slowly, providing a steady release of energy that keeps you active and full for longer, preventing energy spikes and crashes.

mineral

Packed with Essential Minerals

Lentils are a good source of essential minerals like iron, which is vital for blood health; magnesium, important for nerve and muscle function; and potassium, which helps regulate blood pressure.

QUESTIONS?

Frequently asked questions

Yes, Ada Dosa is very healthy. It's a balanced meal rich in plant-based protein from the variety of lentils, complex carbohydrates from rice, and high in dietary fiber. It's naturally gluten-free and provides sustained energy.