Wednesday, March 28, 2012

Adai Dosai | Lentil crepes | Breakfast recipe

Adai Dosai , a healthy and delicious crepe from Tamilnadu made from the mix of four varieties of lentils. It's very fulfilling and usually served as breakfast and occasionally as earlier dinner. Adai with Aviyal is a famous combo in many restaurants nowadays. When i was chennai, first time, i came to know that adai is served with aviyal in many hotels there. But so far I haven't tried that combo at home or in a restaurant.
Even though Adai is the common breakfast in our home, we never made aviyal as accompaniment for adai so far, we like to have this with coconut chutney or  plain sugar. For me, adai with sugar is the best combination till date. ST doesn't like to have adai (even puttu & upma) with sugar (just like appa),so for his sake i started to make coconut chutney, but nowadays i too like that combo. 

Now let's check out on how to make this delicious Adai ! 

PS: I don't want to remove some old photos,so keep as it is :-) .

Adai Dosai

Preparation Time : 2 hrs for soaking | Cooking Time : 20 minsMakes : 12 dosa 
Recipe Category: Dosa | Recipe Cuisine: Indian
Adai Dosai, Adai, Indian Breakfast, Lentil Crepes, Tamilnadu Breakfast Adai Dosai , a healthy and delicious crepe from Tamilnadu made from the mix of four varieties of lentils.
Idly Rice - 1 cup
Moong Dal - 1/4 cup
Toor Dal - 1/4 cup
Channa Dal - 1/4 cup
Urad Dal - 1/4 cup
Red chili - 2 nos
Cumin seed - 1 tsp
Fennel seed - 1 tsp
Ginger - 1 inch pieces
Asafoetida powder - 1/4 tsp
Coriander leaves - few
Onion -1/2 cup(finely chopped)
Curry leaves - few
Turmeric powder - 1/4 tsp
Oil - 1 tsp
Salt -  to taste
Put all the dal in one bowl & rice in another bowl.Soak both of them for 2 hrs.
After that first grind the rice  in the wet grinder/mixie into fine paste and put it in the bowl.Then grind dal along with red chili,cumin seed,ginger & fennel seed into paste(No need to grind the dal for long time like we did for idly/dosa batter.
Once it become fine paste, add it into rice batter. Add salt & asafoetida powder.
In a laddle add the turmeric powder with little water and add into adai batter and mix everything well.
Heat oil in a kadai add curry leaves& onions,saute it  until onions becomes translucent.
Add this onion into batter along with coriander leaves  and mix well.
Heat the tava ,pour the ladle full of batter and spread like dosa(keep it in low flame,so that you can able to spread,after spreading the batter increase the flame)and cook it for 2-3 mins,then flip it and  cook on other sides.Once it becomes golden brown on both sides,remove it.
Serve this Adai Dosai with coconut chutney or sugar. For more breakfast recipe, check out my collections here 

  • If you dont like fennel smell, you can skip that.
  • As per your liking, you can make thin or thick adai.
  • To make thin adai, keep the batter as pouring consistency.

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