This dosa has a good combination of carbohydrates and proteins and is quite filling. Red chillies, curry leaves and asafoetida impart lovely flavours. Though this can be eaten alone, try it with Mint & Coriander leaves Chutney with Coconut  for a memorable meal.


Makes 7


1¼ cups/290g raw white rice

2 tablespoons chana dal (skinned and split Bengal gram)

2 tablespoons toor dal (skinned and split pigeon peas)

1 tablespoon urad dal (skinned and split black gram)

1 tablespoon moong dal (skinned and split moong beans)

15 dried Kashmiri red chilli peppers, stemmed

10-15 fresh curry leaves

1 teaspoon asafoetida

1¼ teaspoons salt or to taste

Vegetable oil for cooking adai


  1. Wash the rice and lentils, and soak in water for 4 hours.
  2. Soak the red chillies in 1 cup/250ml hot water for ½ an hour.
  3. Drain and transfer the rice and lentils to an electric blender. Add the curry leaves, asafoetida, salt, and the red chillies and the soaking liquid. Blend to make a slightly coarse (90% smooth), medium batter. Transfer to a bowl.
  4. Heat a dosa griddle over medium-low heat until a few drops of water dropped onto the surface of the griddle sizzle immediately.
  5. Smear a few drops of oil on the hot griddle. Pour about ½ cup/125ml of the batter into the centre of the griddle. Gently spread in a circular motion to make a thick 6-inch/15-cm dosa.
  6. Make a small hole in the centre with a palette knife and pour a few drops of oil into it.
  7. Cover the griddle with a tight-fitting lid. Cook until the top of the dosa has set entirely, and the underside is golden brown, about 3 minutes.
  8. Drizzle over some oil, flip the dosa with a spatula and cook the other side until it turns golden, about 3 minutes.
  9. Transfer the dosa to a plate and serve immediately.
  10. Repeat the process with the rest of the batter in this way.

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