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Adai is a protein-rich instant dosa made from a mixture of Black gram, Bengal gram and Rice.
A dosa is a pancake, a crepe that is popular in the Indian subcontinent.
Adai Recipe
To make a dosa generally we use fermented batter, so basically, you need to plan for this kind of dosa. But some dosa can make instantly and adai is one of them.
An adai tastes best hot with homemade butter, more butter, and more butter. This is my personal preference you can eat it with chutney and sambhar and chatni pudi too.
The other dosa that may interest you are
- Onion Uttapam | Uttapam| Ooththappam|Uthappa Recipe,
- Healthy Pesaraattu & Upma with Quinoa
- Ghavan or Ghavene
- Set Dosa, An Indian Crepe
- Schezwan Noodle Dosa
- Masala Dosa
- Cheese Dosa
- Healthy Savoury Dosa~Bloghop Wednesday
- Bread Dosa
Main ingredients to make adai are rice, toor dal, chana dal and urid dal, curry leaves, hing/asafoetida, chillies, onion.
These adai are adapted from Padhu’s Kitchen.
Adai Recipe/Adai Dosa Recipe (Indian Lentil Crepes)
- Preparation Time: 10 minutes (excluding soaking time)
- Cook Time: Less than 5 minutes per adai
- Yields: 6-7 adais
Ingredients:
- 1 cup rice
- 1/2 cup toor dal
- 1/4 cup chana dal
- 1 tbsp urad dal
- 2 Green chilli
- 3 Red chilli
- 1/4 inch ginger
- 1/4 tsp asafoetida/hing
- 2 onions
- 2tbsp coconut freshly grated
- 5-10 curry leaves
- Salt as required
- Oil as needed
Method:
- Soak rice and dal together for 4- 5 hours.
- Grind it coarsely along with red chilli, green chilli, ginger, onions, coconut, curry leaves, hing and salt.
- The batter should not be thick or watery.
- Heat a non-stick tawa, pour a ladle of batter, and spread it in a circular motion.
- Drizzle a little oil around the adai.
- As the adai cooks it will get brown spots.
- Flip it over. Use oil if needed.
- After both sides are cooked well, remove from tawa and serve it hot with chutney, sambhar, butter or chutney pudi.
Adai Recipe/Adai Dosa Recipe (Indian Lentil Crepes)
Adai is a protein-rich instant dosa made from a mixture of Black gram, Bengal gram and Rice.
Prep Time10 mins
Cook Time5 mins
Total Time4 hrs 15 mins
Servings: 9 pancakes
Ingredients
- 1 cup Rice
- 1/2 cup toor dal
- 1/4 cup Chana dal
- 1 tbsp urad dal
- 2 green chilli
- 3 Red chilli
- 1/4 inch Ginger
- 1/4 tsp asafoetida/hing
- 2 Onions
- 2 tbsp coconut freshly grated
- 5-10 Curry leaves
- Salt as required
- Oil as needed
Instructions
- Soak rice and dal together for 4- 5 hours.
- Grind it coarsely along with red chilli, green chilli, ginger, onions, coconut, curry leaves, hing and salt.
- The batter should not be thick or watery.
- Heat a non-stick tawa, pour a ladle of batter, and spread it in a circular motion.
- Drizzle a little oil around the adai.
- As the adai cooks it will get brown spots.
- Flip it over. Use oil if needed.
- After both sides are cooked well, remove from tawa and serve it hot with chutney, sambhar, butter or chutney pudi.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#78
Adai Recipe/Adai Dosa Recipe (Indian Lentil Crepes)
Adai is a protein-rich instant dosa made from a mixture of Black gram, Bengal gram and Rice.
Prep Time10 mins
Cook Time5 mins
Total Time4 hrs 15 mins
Servings: 9 pancakes
Ingredients
- 1 cup Rice
- 1/2 cup toor dal
- 1/4 cup Chana dal
- 1 tbsp urad dal
- 2 green chilli
- 3 Red chilli
- 1/4 inch Ginger
- 1/4 tsp asafoetida/hing
- 2 Onions
- 2 tbsp coconut freshly grated
- 5-10 Curry leaves
- Salt as required
- Oil as needed
Instructions
- Soak rice and dal together for 4- 5 hours.
- Grind it coarsely along with red chilli, green chilli, ginger, onions, coconut, curry leaves, hing and salt.
- The batter should not be thick or watery.
- Heat a non-stick tawa, pour a ladle of batter, and spread it in a circular motion.
- Drizzle a little oil around the adai.
- As the adai cooks it will get brown spots.
- Flip it over. Use oil if needed.
- After both sides are cooked well, remove from tawa and serve it hot with chutney, sambhar, butter or chutney pudi.
oh ! this has come out perfectly Arch ! we just like it a lot more thicker and with some red chillies ground too .. am also drawn to the other dosas on ur blog 🙂
Those Adais look very crispy and inviting Arch!
OMG that looks so appealing and a perfect one for breakfast.
Very crispy and mouthwatering. came out so well. I learnt making adai in 2006 when I started blogging…. we love this.
How crispy those adais looks, serve me those crispy beauties with some spicy chutneys, i can sit and finish them without any guilt.
Perfect Adai. I can gobble them up with jaggery and ghee. 🙂 Yummm
The dosa looks so crispy and tasty.
Wow arch so perfectly done ! I prefer Adai more as it can be done by mixing and matching different grains and lentils !! Looks scrumptious arch !
Wow Archana ! I could just pick that from the screen . What a beautiful golden crunchy Dosa .
How crispy those adais look. We usually grind the adai batter much coarser and hence end up making slightly thicker adais.
adai looks so delicious – would love with chutney
Tempting crepes.. You shared a different method of lentil crepes.. We normally use the dhal in different ratio.. This adai looks so crispy and good..
Thanks, Sujitha. Will love to try your method too.
Omg those adai dosa looks so crispy and super tasty. I wish I could grab them from the screen.
Thanks, Sapana.
They look very appealing! Great share! Thank you ☺
Thanks.