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Adai Dosa Recipe

Adai Dosa Recipe – Indian Lentil Crepes

Prep Time 3 hours 15 minutes
Cook Time 15 minutes
Total Time 3 hours 30 minutes
Servings 4 -5
Author Puja


  • Idli rice - 1 cup
  • Toovar Dal - 1 cup
  • Urad Dal + Moong dal + Chana Dal + Soyabean - 1 cup
  • Whole red chilli - 10-12 or as per the taste
  • Onion - 2 big finely chopped
  • Coriander leaves - 4-5 tbsp finely chopped
  • Curry leaves - 2 sprigs finely chopped
  • Asafotida/ hing - a generous pinch
  • Cumin Seeds - 1.5 tsp
  • Ginger - 2.5 tbsp
  • Salt - to taste
  • Oil - for cooking


  • Soak the rice, dhals and red chilli for atleast 2-3 hours, and set aside.
  • Drain water from the mixture.
  • Blend the rice, dhals, red chilli, ginger and cumin seeds togeather in a mixer to a coarse paste by adding little water.Set aside.
  • Add onion, coriander leaves, curry leaves, salt and hing and mix well.
  • The batter should be thicker than idli dosa batter. So you can adjust water as needed.
  • Heat the dosa tawa or normal tawa/griddle, take one laddle full and spread the batter like we do for dosa.
  • Drizzle little oil and once it is cooked turn to other side and cook until golden brown.
  • Serve hot and enjoy along with a cup of tea.
  • This can be served along with coconut chutney, tomato sauce, curd, pickle etc...


Ensure that you grind the mixture coarsely.
Do not grind it to a smooth paste.
While grinding you can also add some garlic.
You can refrigerate the leftover batter as it can stay good for 2-3 days if onions are not added to it.