Adai Dosa with Spicy Tomato Chutney (Thakkali Thokku)
3 hours 55 minutes
1312 reads
About Adai Dosa with Spicy Tomato Chutney (Thakkali Thokku)
Start your day with a healthy and flavorful South Indian breakfast! This Adai Dosa recipe features a hearty, protein-packed dosa made from a unique blend of lentils and rice. Enjoy it thick and fluffy or thin and crispy – it's incredibly versatile.The real magic happens with the accompanying Thakkali Thokku, a vibrant and spicy tomato chutney that's surprisingly easy to make. The chutney's bold flavors perfectly complement the savory dosa, creating a truly unforgettable culinary experience.This recipe is perfect for breakfast, brunch, or a light and satisfying dinner. Get ready to impress your family and friends with this authentic South Indian delight!
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Recipe Time & More
Prep3 hours 10 minutes
Cook45 minutes
Total3 hours 55 minutes
Ingredients
For the Adai Dosa Batter
- 1 cup Rice idli rice
- 1/4 cup Chickpea split, split chickpeas
- 1/4 cup Pigeon Pea also known as arhar dal
- 2 tbsp Mung Bean split, split yellow lentils, yellow
- 2 tbsp Gram black, split
- 1 inch Ginger
- 2 Chili red, whole dried red
- 1/4 tsp Asafoetida hing
- 4 stalks Coriander chopped, fresh
- 1/2 medium Onion finely chopped
- 1.5 tsp Salt or to taste
- Water as needed Water for adjusting batter consistency
- 2 tbsp Clarified Butter for cooking the dosa
For the Tomato Chutney (Thakkali Thokku)
- 3 medium Tomatoes finely chopped, ripe
- 1 medium Onion finely chopped
- 1 tsp Mustard Seeds
- 1 pinch Asafoetida hing
- 7 leaves Curry Leaves
- 1 tsp Chili Powder red
- 1 tsp Sambar Powder
- 1/2 tsp Turmeric Powder haldi
- 1/4 tsp Fenugreek Seeds methi
- 2 tbsp Oil
- 1.5 tsp Salt or to taste
Instructions
Preparing the Adai Dosa Batter
- Wash the idli rice and all dals (chana dal, toor dal, moong dal, and urad dal) thoroughly 3-4 times. Soak them separately in ample water for at least 3-4 hours, or preferably overnight.
- Drain the water from both the rice and lentils.
- Grind the soaked rice with 2-3 tablespoons of water in a blender until it forms a slightly coarse batter. Transfer to a large bowl.
- Grind the soaked lentils along with the ginger in a blender, adding 2-3 tablespoons of water to achieve a slightly coarse batter.
- Combine the rice and lentil batters in the bowl and mix well.
- Let the batter rest for 2-3 hours for best results.
- Add the chopped onion, salt, asafoetida, and coriander leaves to the batter. Mix thoroughly. The batter should be thick but spreadable.
Cooking the Adai Dosa
- Heat a non-stick tawa or griddle over medium heat. Add 1 teaspoon of oil or ghee.
- Pour a ladle of batter onto the hot tawa and spread it quickly to your desired thickness (thin or thick).
- Drizzle 1/2 teaspoon of oil or ghee around the edges of the dosa.
- Cook until the edges loosen and the bottom is golden brown. Flip and cook the other side until crispy.
- Serve hot.
Preparing the Tomato Chutney (Thakkali Thokku)
- Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Add asafoetida and curry leaves. Sauté for a few seconds.
- Add the finely chopped onions and cook until translucent.
- Add the chopped tomatoes and salt. Mix well and cook until the tomatoes soften, stirring occasionally to prevent sticking.
- Once the tomatoes soften and release some liquid, continue to cook until the mixture thickens and most of the water evaporates.
- Stir in the red chili powder, sambar powder, and turmeric powder. Cook for a minute.
- Add the fenugreek seeds and cook for another minute.
- Taste and adjust seasoning, adding more salt if necessary.
- Remove from heat and let it cool slightly.
- The Thakkali Thokku is ready.
Recipe Notes
Expert Tips for Perfect Adai Dosa and Thakkali Thokku
- For a smoother dosa, blend the batter to a finer consistency. For a more rustic texture, leave it slightly coarse.
- Soaking the lentils and rice overnight enhances their flavor and texture, making the dosa softer and more flavorful.
- Don't overcrowd the tawa; cook the dosas in batches to ensure even cooking and crispiness.
- Adjust the amount of red chilies in both the dosa batter and the chutney to control the spice level to your preference.
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Recipe Nutrition
Calories: 360kcalCarbohydrates: 36gProtein: 10gFat: 20gSaturated Fat: 1gPolyunsaturated Fat: 5.7gMonounsaturated Fat: 11.4gSodium: 1710mgFiber: 6gSugar: 3g
Ruchi sharma
Articles: 22
5 Comments
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Absolutely mouthwatering! Great share.
I’m loving this recipe already!
Wow
Awesome
Such a scrumptious dish! Thank you.