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Adai | Adai Dosa Recipe | Easy Recipe to Make Adai Dosa

This is a delicious adai dosa recipe that is quick and easy to make. It is healthy and is a wonderful lunchbox idea as well.
Course Breakfast
Cuisine South Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 -12
Author Rachna Parmar


  • 1.5 cup dosa rice
  • 1.5 cup mixed lentils tuar dal, urad dal, whole moong, masoor dal
  • 1 inch piece ginger chopped
  • 2 green chillies as per taste
  • 1 pinch hing asafoetida
  • 1 tsp. cumin seeds
  • Few curry leaves
  • 1/2 tsp. turmeric powder
  • 1 onion finely chopped
  • 1 tbsp. dill finely chopped optional
  • 1 tbsp. coriander leaves finely chopped
  • salt to taste
  • Oil to fry


  • Wash and soak the rice in water for 3-4 hours or overnight.
  • Wash and soak the pigeon peas (tuar dal), whole green bean (moong), orange lentils (masoor dal) and split black gram lentils (urad dal) in water for 3-4 hours or overnight.
  • Drain the rice and dals.
  • Blend them to a thin batter with ginger, green chillies and curry leaves. Let the batter be of dosa consistency.
  • Add salt, hing, cumin seeds, turmeric powder, chopped onion, dill (if using) and coriander leaves and mix well. Your batter is ready.
  • Heat a tava and spread a little oil.
  • Take the batter and spread it out just as you would a dosa. I prefer my adai dosa to be thin and crispy. You can make it thicker as per your choice.
  • Serve it hot after cooking on both sides with coconut chutney or amla chutney as I sometimes do.


1. You can use a different combination of lentils if you desire. The taste varies depending upon the lentils used.
2. You can use finely chopped greens like spinach leaves.
3. You can add finely chopped veggies like grated carrot, cabbage or mushroom as per your taste.
4. You can substitute rice with millets like finger millet, foxtail millet or barnyard millet.
5. You can easily pack it in your kids' lunchbox. It tastes good even when cold.