Adai Dosai (or Ada Dosa) is my go-to dish when I want a wholesome, nutritious meal without spending too much time in the kitchen. Unlike traditional dosa, which requires overnight fermentation, adai dosai is a quick, protein-packed alternative that can be made as soon as the batter is ready.
All it takes is soaking a mix of lentils and grains for a few hours before grinding them into a batter. The best part? There’s no waiting time for the fermenting the batter. after grinding—just heat the pan, pour the batter, and cook up crispy, golden-brown dosas in minutes. It’s a dish that fits effortlessly into my routine, especially on busy weekdays.
When I travel to the office, I simply soak the lentils in the morning before heading out. By the time I return in the evening, the lentils are perfectly soft and ready to blend. Within minutes, my kitchen is filled with the comforting aroma of freshly made adai dosai. Since it’s a favorite in my family, this dish isn’t reserved just for weeknights—it often makes its way onto our weekend brunch menu, too!
Not only is adai dosai filling and delicious, but it’s also incredibly nutritious. This dish is packed with protein, fiber, and essential nutrients from different types of lentils and grains. It keeps you full for longer and provides sustained energy. You can also tweak the recipe based on your dietary needs—reduce the rice for a low-carb version or add veggies for an extra boost of nutrition. You can also simple use a lentils soup mix for this recipe.
Now, let’s dive into the recipe so you can make this healthy and satisfying dish at home! 😊
Adai Dosai
This protein-packed, crispy Adai Dosai is a wholesome South Indian pancake made with a nutritious blend of lentils and grains, perfect for a quick and satisfying meal.
Ingredients
- ¼ cup Yellow split peas (Chana Dal)
- ¼ cup Green split peas
- ¼ cup Green mung beans (Moong Dal)
- ¼ cup Rice (optional, can be replaced with more lentils)
- ¼ cup Urad dal (Black gram dal)
- ¼ cup Wheat
- ¼ cup Barley
- ¼ cup Toor dal (Pigeon pea lentils)
- 1-inch piece of ginger
- ¼ tsp asafoetida
- ½ tsp turmeric powder
- 2 sprigs curry leaves
- 1½ tsp salt (adjust to taste)
- ½ tsp cumin seeds
- 1 tsp chili flakes (adjust to taste)
- Ghee or oil to cook the dosa
Instructions
- Soak the Lentils & Grains – Wash and soak the lentils, rice, wheat, and barley in water for 4-6 hours or overnight.
- Grind the Batter – Drain the soaked ingredients and grind them with ginger, asafoetida, turmeric, and curry leaves to a smooth dosa-like consistency using 1½ cups of water.
- Season the Batter – Stir in salt, cumin seeds, and chili flakes. Mix well.
- Cook the Adai Dosai
- Heat a cast-iron dosa pan or crepe pan on medium heat.
- Pour a ladleful of batter and spread it into a thin crepe.
- Drizzle a little ghee or oil around the edges and cook until golden brown.
- Flip and cook the other side until crispy.
- Serve with a chutney or SAmbar or both
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Nutrition Information:
Serving Size: 2 DosasAmount Per Serving: Calories: 300Total Fat: 7gNet Carbohydrates: 43gFiber: 7gSugar: 1.5gProtein: 13g
Customization Options For Adai Dosai
- 🌿 Add veggies – Finely chopped onions, grated carrots, or drumstick leaves (moringa) for extra nutrition.
- 🧄 Flavor boost – Add some chopped coriander leaves or green chilies.
- 🧈 Richer texture – Cook with butter or ghee for a richer taste.
Serving Suggestions
Adai Dosai pairs beautifully with:
Podi (spiced lentil powder) & ghee
Sambar (lentil stew with vegetables)
Tangy tomato chutney
💬 Tried this recipe? I’d love to hear how it turned out! Leave a comment below.
📸 Share your creations! Tag me on Instagram @platefullofyumm so I can feature your delicious dosa plates!