Adai Dosa

High in protein due to the use of 4 different types of dals along with rice to make the batter of this dosa. A must try This is a Sanjeev Kapoor exclusive recipe.

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Adai Dosa

Main Ingredients Split Bengal gram (chana dal), Split pigeon peas (toor dal)
Cuisine South Indian
Course Snacks and Starters
Prep Time 2-2.30 hour
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Adai Dosa

  • 1/4 cup Split Bengal gram (chana dal) , soaked for 2 hours and drained
  • 1/4 cup Split pigeon peas (toor dal) , soaked for 2 hours and drained
  • 1/4 cup Split skinless black gram (dhuli urad dal) , soaked for 2 hours and drained
  • 1/4 cup Split skinless green gram (dhuli moong dal) , soaked for 2 hours and drained
  • 1/2 cup Rice , soaked for 2 hours and drained
  • 1 medium Onion , sliced
  • 1-2 Dried red chiliies
  • 1/4 teaspoon Turmeric powder
  • to taste Salt
  • 1/2 tablespoon Cumin seeds (jeera)
  • 1 tablespoon Ginger , finely chopped
  • 1 - 2 Green chillies , finely chopped
  • for cooking Oil
  • to serve Green chutney
  • to serve Tomato ketchup


  1. Put Bengal gram, pigeon peas, black gram, green gram, rice, onion, red chillies, turmeric powder, salt and cumin seeds into a mixer jar, add sufficient water and grind. Add ginger and some more water and grind to a smooth batter.
  2. Pour this batter into a bowl. Add green chillies and adjust the seasoning.
  3. Heat a non-stick tawa. Clean the surface with a moist muslin cloth. Pour a ladleful of the batter on it and spread evenly and thinly. Drizzle a little oil all around and over the dosa and cook till the underside is golden brown and crisp.
  4. Flip and cook for 1-2 minutes or till the other side is evenly golden and crisp. Remove from the tawa and put on a serving plate. Make more dosas with the remaining batter.
  5. Serve immediately with green chutney and tomato ketchup.