Crispy Adai Dosai


Adai is a dosa made of lentils and rice. It is a nutritious dosa and rich in proteins. There are different ways to make Adai. I got this crispy Adai Dosa from my aunt Vidya Athai. The Adai came out tum and crispy. The original recipe uses 2 cups idly rice. I have used a combination of rose matta rice (kerala chemba rice) and idly rice. If rose matta rice is not available, you can use idly rice alone to get the same crispy texture.


  • 1 cup rose matta rice
  • 1 cup idly rice
  • Note: You could also use 2 cups idly rice, instead of using matta rice and idly rice
  • 1 cup whole urad dal (either black or white)
  • 3/4 cup tur dal
  • 1/2 cup chana dal
  • 1/4 cup whole moong or split moong dal
  • Curry leaves – a few
  • Red chillies : 2-3 (For medium spice)
  • Asafetida – a pinch
  • Salt, to taste


  • Soak the urad dal separately. Soak the rice and the other dals separately
  • Give at least 4-5 hours of soaking time. If you use black urad dal, soak for at least 6 hours
  • In a grinder, first grind the urad dal for a few minutes
  • Add the rice, tur dal, chana dal, moong dal and grind to a coarse paste. The consistency of the batter must be a smooth pouring consistency. You can add water as required while grinding and mixing the other ingredients
  • Grind the red chilies and asafetida separately and mix well with the batter
  • Add the curry leaves and mix well with the batter
  • Pour the batter onto a hot tava and make delicious Adai

Enjoy Adai Dosa with chutney, pickle, jaggery, honey or even maple syrup 🙂 I love Adai with maple syrup


2 thoughts on “Crispy Adai Dosai

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s