Spinach Adai

Looking for a different variety of dosa, try this spinach lentil dosa or spinach adai. It’s crispy as well as delicious ! In the picture below, this adai is served with a tangy and spicy chutney like a tomato ginger chutney 🙂

This is adapted from an original recipe for Drumstick Leaves Adai or lentil dosa. Adding drumstick leaves really makes the Adai or lentil dosa taste delicious. We don’t get Drumstick leaves here in the US, and I know spinach is not a substitute at all for Drumstick leaves, but I just wanted to add some greens to my dosa 🙂



  • Spinach leaves (washed and chopped) – 1 cup
  • Raw rice (I used Sona Masoori rice) – 1 cup
  • Parboiled rice or idly rice – 1/2 cup
  • Tur dal – 1/2 cup
  • Chana dal – 1/2 cup
  • Whole Urad dal (white or black, I used white) – 1/4 cup
  • Split moong dal – 1/4 cup
  • Red chillies – 4 big (You can add up to 6 for a medium spice, but I wanted a light spice since I am also making it for my Little One)
  • Corainder seeds – 1 tbsp
  • Asafoetida powder – 1 tbsp
  • Salt, to taste
  • Greek yogurt (Or any thick yogurt) – 3 tbsp
  • Grated coconut – 3/4 cup
  • Oil to make the dosas


  • Wash and soak the two kinds of rice separately and the dals separately for 3-4 hours
  • In a grinder first grind the dals for a few minutes
  • Add the rice, corainder seeds, red chillies, asafoetida powder and salt and grind to a coarse paste
  • Add the yogurt, spinach and coconut and grind for a minute or two. The texture of batter must be coarse and it should also be of pouring consistency
  • Pour the batter onto a hot tava and make delicious Adai dosa 🙂

Serve hot with a chutney of your choice. I served it with a tomato ginger chutney, recipe for the same will follow in the next blog post 🙂



3 thoughts on “Spinach Adai

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