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Tuesday, October 22, 2013

Adai / Adai dosa- Crepes made with mixed lentils

Adai dosa are the crepes made with mixed lentils. The ingredients are soaked for atleast 3 hours then they are ground and then the adai are made right away. No fermentation of the batter required unlike the idly dosa batter. It is very healthy and is Vegan. 

Adai dosa 

What are the ingredients required?

To soak
Raw rice, 1 cup
Idli rice, 1 cup
Urad dal, 1/4 cup
Chana dal, 1/4 cup
Toor dal, 1/4 cup
Moong dal, 1/4 cup

Other ingredients to grind together
Cumin seeds, 1 teaspoon
Ginger, 1 tablespoon (grated)
Red chillies, 4-5 nos(adjust depending on your personal taste)
Coconut, 1/4 cup (optional)
Asafoetida, a pinch
Salt, as required
Turmeric powder, 1/4 teaspoon

Other ingredients 
Red Onion, 1 medium sized(finely chopped)
Curry leaves, 1 sprig (torn into small pieces)
Cilantro, a handful (finely chopped)
Oil, as required

Dosa made with mixed lentils
How it is made?
  1. Soak the ingredients listed under 'to soak' for atleast 3 hours.
  2. Then grind the cumin seeds, ginger, red chillies, coconut with a handful of soaked lentils.This is to ensure that they are ground properly.
  3. Then add the rest of the soaked rice and lentils and grind them into a smooth batter adding required water. At the final stage, add turmeric powder, salt and asafoetida and run the grinder till they are evenly mixed.
  4. Transfer the batter and then add chopped onions, curry leaves and cilantro mix well and the batter is ready to use.
  5. Heat the griddle, pour a laddle and spread in circular motion. Then drizzle some oil. Cook in low flame.
  6. Then turn it to the other side and cook for few more minutes and then serve it warm.
  7. I served it with coconut chutney as I like that combination while the traditional combo is with Aviyal.
Adai- crepes made with mixed lentils
  • Each person follows different ratios of rice and lentils. Here I have mentioned the ratio I follow for making adai. 
  • Usually the adai batter is slightly thicker than the usual dosa batter. But once I skipped the onions, curry leaves and cilantro and diluted the batter a little bit and made a crispier version which my kids liked.
  • Instead of cumin seeds, fennel seeds can be added. 
Linking this to Tamizhar Samayal Tuesday hosted by Nalini


  1. Adai looks very yummy and beautiful click s also.

  2. adai dosai looks super delicious and so inviting :) love the way you have stacked them .. makes me hungry here !!

  3. Wow ! Looks amazing! Healthy Adai.

  4. Adai looks really yummy and healthy too.

  5. This is a favourite of my better half. Its been a long time since I made it. Thankyou for posting this Divya. Adai looks so yummy:))

  6. Beautifully done Adai and such tempting clicks :) your clicks are too good da

  7. healthy adai..u tempt me with this awesome click dear

  8. yummy adais.. any time any day i am yes for adai.. yumm clicks..

  9. Very healthy adais, tempting with the chutney.

  10. Your clicks are really beautiful.Ad ai looks yummy and spongy dear.

  11. Very healthy and nutritious adai, filling and yummy...

  12. Nutritious adai with spicy coconut chutney, wat a pair;.Love it.

  13. Bookmarked it, this is going to be my weekend brunch very soon :)

  14. Love this with a simple coconut chutney... Yum combo

  15. adai looks very tasty ma...enna samayal vah...

  16. Adai look yummy.. My mother makes it often and now i make it for my kids.

  17. These look amazing. I am so glad they are naturally gluten free so we can try them :-)


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