Adai Dosa/Mixed Lentil Dosa. Adai's origin is from Tamilnadu where it is usually paired with the vegetable, 'Avial'. The batter for Adai is ground thicker and coarser than the regular dosa batter and it does not require any fermentation. The Adais are prepared slightly thicker than the regular dosa and they consume lots of.

Similar to the plain dosa recipe, each family has their own proportion of dals and rice. The flavor and taste of the adai depends on the proportions used. This dosa is unique from its clan. You can cook Adai Dosa/Mixed Lentil Dosa using 12 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Adai Dosa/Mixed Lentil Dosa

Prepare 1 cup of raw Rice.
It's 1/4 cup of Bengal Gram or Chana Daal.
You need 1/4 cup of Pigeon Pea Lentils or Toor Daal.
You need 1/4 cup of Yellow Lentils or Moong Daal.
You need 1/4 cup of Whole Green Gram or Sabut Moong.
It's 1 tsp of Salt.
It's 1 tbsp of Ginger minced.
Prepare 1 of Onion finely chopped.
It's 1 of small bunch Coriander Leaves finely chopped.
Prepare 2 Sprigs of Curry Leaves torn.
You need 3-4 of Green Chillies finely chopped.
It's of Oil as required for making Dosas.

It's a protein packed healthy dosa. Unlike other dosas this need not to be fermented. I can have adai(adai dosa) even daily…. This version amma makes - the dosa style is my fav not to thick not too thin.

Adai Dosa/Mixed Lentil Dosa step by step

Soak all the lentils and rice for about 2-3 hours. Grind them all to a flowing consistency batter just like that of a regular dosa batter..
Leave it aside for an hour. Heat a heavy iron griddle or a non stick dosa pan. Pour a ladleful of the batter onto it. Spread uniformly and smear it with oil on top. Also drizzle oil on the sides too. Make all in the same way..
Crispy and healthy super dosas are ready for breakfast in no time. There is no need to ferment this batter. But it is highly recommended by me to keep it aside for an hour or two..
After 2 hours, make your dosas in the regular fashion as we do for a normal fermented one. Serve them hot with onion tomato chutney..

Add salt, turmeric powder, hing mix well and set aside. Add onion, garlic and coriander leaves and mix well. Add little water to make it to slightly running consistency. Though the proportion of lentils differs according to each family and region but the lentils used are mainly urad daal ,tuvar daal, moong daal and chana daal. The rice and lentils are soaked for.