How to make Adai Dosa -
High in protein due to the use of 4 different types of dals along with rice to make the batter of this dosa. A must try
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Split pigeon peas (toor dal)
Cuisine : South Indian
Course : Snacks and Starters
For more recipes related to Adai Dosa checkout Dal Kabab, Dal Vada, Dal Pakwan - SK Khazana, Kalmi Vada-SK Khazana . You can also find more Snacks and Starters recipes like Kheema Matar Roll Caesar Devil Eggs Choco Bite Muffins Dal Pakwan - SK Khazana
Adai Dosa Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 2-2.30 hour
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Adai Dosa Recipe
Split Bengal gram (chana dal) , soaked for 2 hours and drained 1/4 cup
Split pigeon peas (toor dal) , soaked for 2 hours and drained 1/4 cup
Split skinless black gram (dhuli urad dal) , soaked for 2 hours and drained 1/4 cup
Split skinless green gram (dhuli moong dal) , soaked for 2 hours and drained 1/4 cup
Rice , soaked for 2 hours and drained 1/2 cup
Onion , sliced 1 medium
Dried red chiliies 1-2
Turmeric powder 1/4 teaspoon
Salt to taste
Cumin seeds (jeera) 1/2 tablespoon
Ginger , finely chopped 1 tablespoon
Green chillies , finely chopped 1 - 2
Oil for cooking
Green chutney to serve
Tomato ketchup to serve
Method
Step 1
Put Bengal gram, pigeon peas, black gram, green gram, rice, onion, red chillies, turmeric powder, salt and cumin seeds into a mixer jar, add sufficient water and grind. Add ginger and some more water and grind to a smooth batter.
Step 2
Pour this batter into a bowl. Add green chillies and adjust the seasoning.
Step 3
Heat a non-stick tawa. Clean the surface with a moist muslin cloth. Pour a ladleful of the batter on it and spread evenly and thinly. Drizzle a little oil all around and over the dosa and cook till the underside is golden brown and crisp.
Step 4
Flip and cook for 1-2 minutes or till the other side is evenly golden and crisp. Remove from the tawa and put on a serving plate. Make more dosas with the remaining batter.
Step 5
Serve immediately with green chutney and tomato ketchup.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
