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Adai Recipe, Adai Dosa, Breakfast

adai recipe | adai dosa | quick South-Indian style adai dosa | Chettinad kara adai | with amazing 29 images.



adai is a crisp, golden dosa made using a batter of rice and mixed dals. adai dosa or quick South-Indian style adai dosa has the rich aroma of coconut oil and roasted dals, and a very rustic flavour as well. Dosa has put South India on every culinary hot spot of the world. We show you how to make adai dosa with detailed step by step recipe on how to make the perfect adai dosa batter.

adai dosa can be prepared quickly, it doesn’t need fermentation and a long wait of overnight just requires soaking. adai dosa is much heavier and thicker than normal dosa. quick South-Indian style adai dosa is a protein packed dosa recipe which can be had as breakfast or evening snack. Chettinad kara adai is one of the common breakfast and a famous recipe of Tamil Nadu.

South-Indian style adai dosa is more satiating than regular dosas and makes a great breakfast. adai dosa can be enhanced by adding onions or chopped drumstick leaves to the batter. You can also use adai dosa as a tiffin treat for your kids as it is a good way of adding protein to your kiddo’s diet.

If you don’t wish to make all the adai dosa at once, add finely chopped onions and coconut only to the needed batter. You can refrigerate the rest of the batter which will stay good for 2-3 days if onions and coconut is not added to it.

While adai tastes great with Coconut Chutney and Sambar, there is a more traditional way of serving it, topped with a dollop of butter and accompanied by Avial and grated jaggery.

Learn to make adai recipe | adai dosa | quick South-Indian style adai dosa | Chettinad kara adai | with detailed step by step recipe photos and video below.

Adai Recipe, Adai Dosa, Breakfast

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Adai Recipe, Adai Dosa, Breakfast recipe - How to make Adai Recipe, Adai Dosa, Breakfast

Soaking Time:  2 hours   Preparation Time:    Cooking Time:    Total Time:     10Makes 10 dosas
Show me for dosas

Ingredients
Method
For adai dosa
    For adai dosa
  1. To make adai dosas, combine the rice, dals, ginger, peppercorns and red chillies in enough water in a deep bowl and keep aside to soak for 2 hours. Drain the water.
  2. Blend the mixture in a mixer to a coarse mixture using approx. 1¼ cup of water.
  3. Transfer the mixture into a deep bowl, add the onions, grated coconut, curry leaves, cumin seeds, asafoetida and salt. Mix well.
  4. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
  5. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.
  6. Smear a little coconut oil over it and along the edges and cook on a medium flame till the adai dosa turns golden brown in colour and crisp.
  7. Turn over and cook on the other side as well.
  8. Fold over to make a semi-circle.
  9. Repeat with the remaining batter to make 9 more adai dosas.
  10. Serve the adai dosa immediately with coconut chutney.
Nutrient values (Abbrv) per dosa
Energy114 cal
Protein3.8 g
Carbohydrates21.7 g
Fiber1.8 g
Fat1.4 g
Cholesterol0 mg
Sodium6.9 mg
Adai Video, Adai Dosa by Tarla Dalal
Adai Recipe, Adai Dosa, Breakfast with step by step photos

Batter for Adai
    Batter for Adai
  1. To prepare batter for adai recipe | adai dosa | quick South- Indian style adai dosa | Chettinad kara adai | pick and clean the dals. We are making use of a combination of toovar, chana and urad dal which are rich in protein and minerals.
  2. Add the par-boiled rice to a deep bowl. You can make this with any short grain rice like Surti Kolam, Sona Masuri variety too.
  3. Add the toovar dal.
  4. Add the chana dal.
  5. Add the urad dal.
  6. Combine the dals and rice, wash them under running water.
  7. Drain.
  8. Add ginger.
  9. Add peppercorns. Spices and aromatics can be added more or less as per your requirement.
  10. Add cumin seeds.
  11. Add red chillies. For the Adai dosa recipe, we have used kashmiri red chillies. We suggest you use Pandi Red Chillies. It provides the much require spice and that distinct yellowish-orange colour to the adai dosa. Soaking the chillies along with the dals make it easier to grind them together
  12. Pour enough water to soak everything.
  13. Cover with a lid and keep aside for 2 hours.
  14. After 2 hours, this is what the soaked mixture looks like.  
  15. Drain the water out.
  16. Transfer to a mixer and add approx. 1¼  to 1.1/2 cups of water.
  17. Blend the mixture in a mixer to a coarse mixture and transfer the mixture into a deep bowl. Unlike regular dosa batter, the Adai batter is thick. Use the pulse option to grind this dal coarsely. Open the lid once or twice in between to wipe the sides and lids for even grinding.
  18. Add the onions.
  19. Add grated coconut.
  20. Add curry leaves. Many people even add drumstick leaves to increase the nutrient quotient of Chettinad kara adai recipe.
  21. Add cumin seeds.
  22. Add asafoetida.  It adds a great taste to the adai dosa.
  23. Add salt. This recipe yields 10 adai dosas, if you don’t wish to make all the adai dosa at once, add finely chopped onions and coconut only to the needed batter. You can refrigerate the rest of the batter which will stay good for 2-3 days if onions and coconut is not added to it.
  24. Mix well and our adai dosa batter is ready. Add water if required to adjust the consistency similar to thick idli batter. The Adai Maavu does not require any fermentation and can be made instantly.

How to make Adai dosa
    How to make Adai dosa
  1. To prepare adai dosa, heat a non-stick tava (griddle) and sprinkle a little water on the tava (griddle).
  2. Wipe it off gently using a muslin cloth.
  3. Pour a ladleful of the South Indian mixed lentil dosa batter on it.
  4. Spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.
  5. Smear a little coconut oil over it and along the edges. While coconut oil provides an authentic flavour Ghee/Butter/vegetable oil can be used as a substitute.
  6. Cook on a medium flame till the adai dosa turns golden brown in colour and crisp.
  7. Turn over and cook on the other side as well. You can cook covered with a lid, before flipping if you like.
  8. Remove the adai on a serving plate.
  9. Repeat with the remaining batter to make 9 more protein and iron-rich adai | adai dosa | quick South- Indian style adai dosa | Chettinad kara adai |
  10. Serve adai | adai dosa | quick South- Indian style adai dosa | Chettinad kara adai | immediately with coconut chutney. These protein-packed dosas should be eaten piping hot for breakfast or brunch. It goes well with avial, jaggery, podi chutney and white butter. Brown Rice Dosa, Oats Dosa Recipe and Nachni Dosa are some other nutritious dosa recipes that you would love to try.

Reviews

Adai Recipe, Adai Dosa, Breakfast
 on 02 Jun 20 07:05 PM
5

Adai Recipe, Adai Dosa, Breakfast
 on 02 Jun 20 07:05 PM
5

Adai Recipe, Adai Dosa, Breakfast
 on 31 May 20 09:12 PM
5

Today we tried the Chettinad Kara Adai recipe and it came out really crisp and tasty with coconut chutney for morning breakfast. Thanks Tarla mam
Tarla Dalal
02 Jun 20 02:13 PM
   Thanks for the feedback.
Adai Recipe, Adai Dosa, Breakfast
 on 05 May 19 10:04 PM
5

can all the ingredients be soaked overnight?
Tarla Dalal
06 May 19 09:00 AM
   Yes, you can though it is not required.
Adai Recipe, Adai Dosa, Breakfast
 on 04 Feb 19 07:49 PM
5

Adai Recipe, Adai Dosa, Breakfast
 on 14 Nov 18 11:38 AM
5

tried it for the first time.Tasted very good. very easy to make. Thank you!
Edited after original posting.
Tarla Dalal
15 Nov 18 10:19 AM
   Hi Lakshmi, Happy to know you liked the recipe. Do try more and more recipes and share with us your feedback. Happy Cooking!
Adai Recipe, Adai Dosa, Breakfast
 on 07 Aug 16 11:51 PM
5

yummy
Adai Recipe, Adai Dosa, Breakfast
 on 07 Aug 16 11:43 PM
5

Adai Recipe, Adai Dosa, Breakfast
 on 05 Aug 16 10:00 AM
5

made this for breakfast.. lovely recipe
Adai ( Snack Recipe )
 on 21 Dec 15 05:14 PM
5

Adai.. a crispy dosa.. with mild spices added to the batter.. The crunchy onion.. the flavour of the curry leaves. is just too good.. This is best for breakfast.. as there is no fermenting..
View comment page:  ... 2 

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