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Adai dosa freshly fried to a crisp, served with spiced filling
Protein-rich adai dosa served with coconut chutney

Adai dosa

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
Adai dosa is the pride of Tamil Nadu state, a type of dense, filling pancake made from rice and various lentils (dal). Unlike traditional dosa, this does not need fermenting, so it can be made more quickly. Its batter is more rustic, thicker, and packed with protein. In South India, it is often eaten for breakfast accompanied by a little 'avial' (vegetable stew) or coconut chutney. Because of the spices and curry leaves mixed in, it is tasty on its own too.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 6 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Powerful blender: For grinding the soaked rice and lentils.
  • Cast iron skillet or crêpe pan: For frying the dosa.
  • Ladle: For portioning and spreading the batter.

Instructions

1 ✓

Wash the rice and the two types of dal thoroughly in several changes of water, then soak in plenty of water for at least 4-6 hours.

Tip: During soaking, the grains absorb water (hydration), making them easier to grind into a cream.
2 ✓

Drain the soaking water. Place the rice, lentils, chillies, garlic, and ginger into the blender. Add a little water and blend into a coarse paste.

Tip: Adai batter is not as smooth as pancake batter; it needs to remain slightly grainy and gritty for crispiness.
3 ✓

Pour the batter into a bowl, stir in the salt and the torn curry leaves. Rest for 30 minutes.

Tip: During resting, the ground grains soften further, and the flavours meld.
4 ✓

Heat the pan over medium heat. Grease lightly with oil. Pour a ladleful of batter into the centre.

Tip: The pan temperature is critical: if too hot, the batter cooks instantly and you can't spread it; if cold, it won't be crispy.
5 ✓

With the bottom of the ladle, using circular motions (working from inside out), spread the batter into a thin disc.

Tip: Don't press the ladle too hard, just skim the top of the batter.
6 ✓

Drizzle a few drops of oil around the edge and in the centre. Fry until the bottom is golden brown and comes away from the pan (approx. 2-3 minutes).

Tip: The oil helps heat conduction and browning (Maillard reaction), making the edges tasty.
7 ✓

Flip over and fry the other side for 1-2 minutes too. Serve hot.

Tip: Both sides of Adai need to be cooked, unlike thin paper dosa.

Recipe FAQ

How long do I need to soak it?
Minimum 4 hours is necessary for the lentils and rice to soften. Soaking overnight results in an even creamier finish.
Why is the batter sticking?
The pan needs to be hot enough (but not smoking), and lightly oiled before each dosa.

Ingredients

  • 200 g Rice (e.g. parboiled or idli rice)
  • 100 g Chana dal (split chickpeas)
  • 100 g Toor dal (pigeon peas)
  • 400 ml Water (for grinding)
  • 1 tsp Salt
  • 3 tbsp Oil (for frying)
  • 2 cloves Garlic
  • 10 pcs Curry leaves (fresh or dried)
  • 2 pcs Dried red chillies
  • 1 cm Fresh ginger