How to make 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

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Split pigeon peas (toor dal)

Cuisine : South Indian

Course : Snacks and Starters

For more recipes related to Adai Dosa checkout Dal Kabab, Dal Vada, Dal Pakwan - SK Khazana, Kalmi Vada-SK Khazana . You can also find more Snacks and Starters recipes like Kheema Matar Roll Caesar Devil Eggs Choco Bite Muffins Dal Pakwan - SK Khazana

Adai Dosa

Adai Dosa Recipe Card


India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 2-2.30 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Adai Dosa Recipe

  • 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 1/4 cup

  • Rice , soaked for 2 hours and drained 1/2 cup

  • Onion , sliced 1 medium

  • Dried red chiliies 1-2

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Cumin seeds (jeera) 1/2 tablespoon

  • Ginger , finely chopped 1 tablespoon

  • Green chillies , finely chopped 1 - 2

  • Oil for cooking

  • Green chutney to serve

  • Tomato ketchup to serve


Step 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.

Step 2

Pour this batter into a bowl. Add green chillies and adjust the seasoning.

Step 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.

Step 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.

Step 5

Serve immediately with green chutney and tomato ketchup.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.