How to Make Adai Dosa | Recipe for Adai Dosa

how to make adai dosa

What are some of the reasons to know how to make adai dosa? It has a super taste, is healthy and has a good fit for breakfast and as a light evening food. A native dish of Tamil Nadu, adai dosa belongs to the class of instant dosas. This means, you do not have to ferment the batter unlike that of masala dosa, for example. The recipe that follows gives you the steps on how to make adai dosa.

Rice, toor dal, chana dal, urud dal, and moong dal are among the main items of this recipe for adai dosa.

Hing, jeera and ginger are some of the other ingredients. Not only these three items give a spicy touch to the adai dosa, but also helps to digest it.

The onions, chillies and curry and coriander leaves play their part in making this dosa lip-smacking.

dals for adai dosa
Moong, urud, toor and chana dal make the adai dosa delicious and nutritious

Food Fact
Lentils, if part of the day-to-day diet, may reduce the "bad" or LDL cholesterol.1

To boost the taste of the adai dosa, you need to prepare a matching side dish.

Food Fact
Eating lentils on a daily basis may help in weight loss, because lentils are said to increase fullness (satiety).2

What is a good side dish for adai dosa? Tomato chutney and red chili chutney are among the chutneys that can make relishing this dosa more enjoyable.

how to sprout mung beansSprouted mung beans are nutritious
Sprouted mung beans are said to be healthier than mung. Here is how to sprout mung beans.

Quantity: 12-15 dosas


1. Raw rice / chawal / arrisi / bhiyam / ari / akki 1/4 cup
2. Toor dal /tuvar dal / togari bele / kandi pappu / thoovaram paruppu 1/4 cup
3. Chana dal / bengal gram dal / senagapappu / kadalai paruppu / kadala parippu / kadale bele 1/4 cup
4. Urad dal / black gram / uddina bele / minapappu / uluthamparuppu 1/4 cup
5. Moong dal / green gram / paasi paruppu / cherupayar / pesarapappu / hesaru bele 1/4 cup
6. Rice flakes / poha / aval / attugulu / avalakki / beaten rice 1/4 cup
7. Methi seeds 1/2 teaspoon
8. Jeera / cumin 1 teaspoon
9. Coriander 2 teaspoons
10. Red chilies 4-5 or to taste
11. Hing / asafoetida, few pinches
12. Curry leaves, chopped, 1-2 sprigs

benefits of curry leaves
Curry leaves are a treasure trove of medicinal pearls.

Read the benefits of curry leaves in the blog.

13. Onion(s), chopped, 1-2

Onions offer many health benefits. Find out more in the post, titled the Health Benefits of Onions in the blog
14. Coriander leaves, chopped, few sprigs
15. Ginger, small piece, chopped
16. Salt to taste
17. Oil for cooking

How to make Adai Dosa?

1. Wash rice and methi.

Add water.

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Add coriander seeds, red chilies and jeera.

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Soak for 3-4 hours.

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2. Wash items 2 to 6 of the Ingredients table.

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Add water.

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Soak for 3-4 hours.

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3. Grind the rice mixture to a paste.

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4. Add dal mixture and hing.

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Grind to a slightly course paste.

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Transfer to a bowl.

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Add water only if the batter is thick, and mix, to bring it to a dosa-batter consistency.
5. Add all the chopped items and salt to the dal batter.

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Do not add the chopped items, if you wish to make thin, adai dosas.


Adai dosa batter is ready.

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6. Heat a dosa tava.

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7. Pour a ladle-full of batter and spread it, starting from the center and moving outwards, into a circular shape.

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Cover with a plate.

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If you cover the dosa with a plate, the dosa cooks faster and also you can save gas or electricity.
8. Remove the plate after a few minutes.
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9. Pour a few drops of oil.

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10. Cook both sides till the dosa turns to golden brown.

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11. Adai dosa is ready.

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TIPS How to make Adai Dosa
1. Add tamarind while grinding, if you like dosas with a sour taste.
2. Add jeera to the batter also, if you like to experience eating the jeera.
3. Add chopped green chilies to make the adai dosa spicier.