Protein-Packed Adai: A South Indian Lentil Dosa Recipe
30 minutes
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About Protein-Packed Adai: A South Indian Lentil Dosa Recipe
Craving a healthy and flavorful South Indian breakfast or snack? Look no further than Adai, a protein-packed lentil dosa that's bursting with savory goodness. This delightful crepe is a true culinary gem.Made with a nourishing blend of rice and lentils—chana dal, toor dal, urad dal, and moong dal—Adai offers a satisfying and wholesome meal. And the best part? No fermentation required, making it a quick and easy dish to prepare any time of day.Savor the authentic flavors of Adai by enjoying it with traditional accompaniments like avial, a dollop of melted butter, or a sprinkle of sweet jaggery. It's a culinary adventure you won't want to miss!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Lentils and Rice
- 1 cup Rice
- 1/2 cup Chickpea split chickpeas
- 1/4 cup Pigeon Pea
- 2 tbsp Gram black, split black gram
- 2 tbsp Mung Bean split yellow moong dal
Spices and Aromatics
- 2 Chile Pepper green
- 5 Chile Pepper dried, red, whole
- 1/8 tsp Turmeric haldi, optional
- 1 inch Ginger
- 1/8 tsp Asafoetida hing
- 1 string Curry Leaves
Other Ingredients
- 2 tbsp Coconut grated
- 1 1/2 tsp Salt or to taste
- Cooking Oil for cooking the adai
Instructions
- Wash the rice and all the dals together. Soak them in water for 3-4 hours. This soaking process softens the lentils and rice, making them easier to grind.
- In a grinder or food processor, combine the green chiles, red chiles, ginger, coconut, asafoetida, curry leaves, and salt. Grind these ingredients into a smooth paste.
- Add the drained rice and lentils to the spice paste. Grind to a coarse batter, adding a little water at a time to achieve a thick consistency. The batter should be thicker than a typical dosa batter.
- Heat a flat griddle or tawa over medium heat. Once hot, pour two ladles of batter onto the tawa, spreading it into a thick, roughly 6-inch circle. A thicker adai yields a wonderfully crisp exterior.
- Make a small hole in the center of the adai and drizzle a little oil into it. Drizzle a little oil around the edges of the adai as well. This ensures even cooking and adds to the crispness.
- Cook for a few minutes until the underside is golden brown and crisp. Flip the adai and cook the other side until golden brown, drizzling with a little more oil.
- Serve the hot adai immediately. Traditional accompaniments include avial (a mixed vegetable stew), a dollop of butter, or a sprinkle of jaggery for a touch of sweetness.
Recipe Notes
Good To Know
- For a crispier Adai, spread the batter thinner on the skillet and cook on medium-high heat, drizzling a little extra oil around the edges to achieve a golden crust.
- Add finely chopped onions, curry leaves, grated coconut, or fresh coriander to the batter just before making dosas for extra flavor and texture—this is a traditional variation popular in many South Indian homes.
- If you prefer a gluten-free version, ensure your rice and lentils are certified gluten-free, and avoid adding asafoetida (hing) unless it is labeled gluten-free.
- Leftover Adai batter can be refrigerated for up to 2 days; the flavors often deepen and improve. You may need to add a splash of water to adjust the consistency before making dosas again.
Expert Tips
- Soaking the rice and lentils separately allows for optimal hydration and even cooking of the Adai.
- For a smoother batter, blend in small batches and avoid over-processing.
- Serve Adai hot off the skillet with your favorite chutneys and sambar for a complete South Indian meal.
Storage Instructions
- Cooked Adai can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a skillet or in the microwave.
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Recipe Nutrition
Calories: 322kcalCarbohydrates: 40gProtein: 12gFat: 13gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 855mgFiber: 7gSugar: 1g
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5 Comments
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Such a scrumptious dish! Thank you.
Such a scrumptious dish! Thank you.
This is so inspiring! Can’t wait to cook it.
I’m loving this recipe already!
This looks so inviting! I’m eager to try it.