📝 About This Recipe
Hailing from the vibrant kitchens of South India, this 'Adai' style Lentil Dosa is a nutrient-dense powerhouse packed with a diverse blend of four different pulses. Unlike traditional rice-heavy dosas, this version focuses on plant-based proteins, offering a complex, nutty flavor profile and a satisfyingly crisp yet chewy texture. Infused with aromatic curry leaves, spicy chilies, and warming ginger, it is a wholesome meal that celebrates the humble lentil in its most delicious form.
🥗 Ingredients
The Lentil & Grain Base
- 1/2 cup Toor Dal (Split Pigeon Peas) (rinsed well)
- 1/2 cup Chana Dal (Split Chickpeas) (adds a lovely crunch)
- 1/4 cup Moong Dal (Yellow Lentils) (for a creamy interior)
- 2 tablespoons Urad Dal (Split Black Gram) (helps with browning)
- 1 cup Raw Idli Rice or Ponni Rice (provides the essential structure)
Aromatics for Grinding
- 4-6 pieces Dried Red Chilies (adjust to your heat preference)
- 1 inch Fresh Ginger (peeled and roughly chopped)
- 1 teaspoon Fennel Seeds (gives a distinctive sweet aroma)
- 1/4 teaspoon Asafoetida (Hing) (aids in digestion)
Batter Mix-ins & Cooking
- 1 medium Red Onion (very finely chopped)
- 2 sprigs Fresh Curry Leaves (finely chopped)
- 1/4 cup Fresh Cilantro (chopped)
- 1.5 teaspoons Salt (to taste)
- 4-6 tablespoons Sesame Oil or Ghee (for pan-frying)
👨🍳 Instructions
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1
Begin by combining the Toor Dal, Chana Dal, Moong Dal, Urad Dal, and Rice in a large bowl. Rinse them under cold running water 3-4 times until the water runs clear.
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2
Add the dried red chilies to the bowl and cover with 4 cups of fresh water. Allow the mixture to soak for at least 3 to 4 hours; this softens the grains for a smooth yet gritty texture.
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3
Drain the soaking water. Transfer the lentils, rice, and chilies to a high-speed blender or a wet grinder in batches.
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4
Add the chopped ginger, fennel seeds, and asafoetida to the blender. Add water sparingly (about 1/2 to 3/4 cup) and grind to a slightly coarse batter, similar to the texture of fine semolina.
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5
Pour the batter into a large mixing bowl. The consistency should be thicker than a standard crepe batter—it should hold its shape when dropped from a spoon.
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6
Fold in the finely chopped onions, curry leaves, cilantro, and salt. Stir well to ensure the aromatics are evenly distributed throughout the batter.
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7
Heat a cast-iron tawa or a heavy-bottomed non-stick skillet over medium-high heat. To test the heat, sprinkle a few drops of water; they should sizzle and evaporate immediately.
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8
Lightly grease the pan with a few drops of sesame oil. Pour a large ladleful (about 1/2 cup) of batter into the center of the pan.
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9
Using the back of the ladle, gently spread the batter in a circular motion moving outward to form a 7-8 inch disc. Note that this dosa is naturally thicker than a regular paper-thin dosa.
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10
Drizzle 1 teaspoon of oil or ghee around the edges and a few drops in the center. Cover with a lid for 1-2 minutes to allow the steam to cook the top.
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11
Remove the lid and continue cooking until the bottom turns a deep golden brown and becomes crisp.
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12
Flip the dosa carefully using a thin spatula. Press down gently and cook the other side for another 1-2 minutes until brown spots appear.
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13
Remove from the heat and serve immediately while hot and crisp. Repeat with the remaining batter.
💡 Chef's Tips
For the best texture, avoid grinding the batter into a perfectly smooth paste; a slight graininess gives the dosa its signature 'crunch'. If you are short on time, this batter does not require fermentation, making it an excellent 'instant' meal option. To make it even healthier, you can substitute white rice with brown rice or even quinoa. Always use a heavy-bottomed cast iron pan for that authentic, even browning that non-stick pans often struggle to achieve. If the batter feels too thick to spread, add water one tablespoon at a time until it reaches a spreadable consistency.
🍽️ Serving Suggestions
Serve hot with a side of 'Avial' (a traditional South Indian coconut and vegetable stew) for the most authentic experience. Pair with a dollop of unsalted white butter or a square of jaggery to balance the spice. A side of spicy Coconut Chutney or Tomato-Onion Chutney works perfectly for a quick breakfast. For a refreshing drink, serve with a tall glass of salty buttermilk infused with cumin. Leftover batter can be stored in the fridge for up to 3 days; just bring it to room temperature before cooking.