Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Adai dosa fresh, crispy fried, served with spicy filling
Fresh adai dosa, appetizingly served

Adai Dosa (Spiced Lentil & Rice Crepes)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Side Dishes
Adai dosa is the pride of Tamil Nadu, a thick, hearty pancake made from rice and various lentils (dal). Unlike traditional dosa, this doesn't require fermentation, making it faster to prepare. The batter is more rustic and thicker, packed with protein. In South India, it's often eaten for breakfast with 'avial' (vegetable stew) or coconut chutney. Thanks to the spices and curry leaves mixed in, it's delicious on its own too.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 6 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • High-power blender: For grinding the soaked rice and lentils.
  • Cast iron skillet or griddle: For cooking the dosa.
  • Ladle: For pouring and spreading the batter.

Instructions

1 ✓

Wash the rice and both types of lentils (dal) thoroughly in several changes of water, then soak in plenty of water for at least 4-6 hours.

Tip: During soaking, the grains absorb water (hydration), making them easier to grind into a creamy paste.
2 ✓

Drain the soaking water. Place the rice, lentils, chilies, garlic, and ginger into a blender. Add a little water and grind to a coarse paste.

Tip: Adai batter isn't as smooth as regular crepe batter; it should remain slightly gritty for texture.
3 ✓

Pour the batter into a bowl, stir in salt and torn curry leaves. Let rest for 30 minutes.

Tip: Resting allows the ground grains to soften further and the flavors to meld.
4 ✓

Heat the skillet over medium heat. Lightly grease with oil. Pour a ladle of batter into the center.

Tip: Pan temperature is critical: if too hot, the batter cooks instantly and won't spread; if too cold, it won't be crispy.
5 ✓

Using the bottom of the ladle, spread the batter in a circular motion (from center outwards) into a thin disc.

Tip: Don't press too hard, just gently glide over the top of the batter.
6 ✓

Drizzle a few drops of oil around the edges and in the center. Cook until the bottom is golden brown and lifts from the pan (approx 2-3 minutes).

Tip: Oil helps heat conduction and browning (Maillard reaction), making the edges tasty.
7 ✓

Flip and cook the other side for 1-2 minutes. Serve hot.

Tip: Unlike paper dosa, Adai needs to be cooked on both sides.

Recipe FAQ

How long do I need to soak it?
A minimum of 4 hours is required for the lentils and rice to soften. Soaking overnight yields an even creamier result.
Why is the batter sticking?
The pan needs to be hot enough (but not smoking), and lightly oiled before each dosa.

Ingredients

  • 1 cup Rice (Parboiled or Idli rice)
  • 0.5 cup Chana Dal (Split Chickpeas)
  • 0.5 cup Toor Dal (Split Pigeon Peas)
  • 1.75 cups Water (for grinding, approx)
  • 1 tsp Salt
  • 3 tbsp Oil (for cooking)
  • 2 cloves Garlic
  • 10 pcs Curry Leaves (fresh or dried)
  • 2 pcs Dried Red Chilies
  • 0.5 inch Fresh Ginger