Adai – Adai Dosa – அடை தோசை

A healthy and tasty recipe for breakfast or dinner. This dosa doesn’t require any fermentation so you can make this dosa as soon as the batter is ready. Only soaking of the ingredients and Grinding it takes time. I learnt this recipe from my mom and this is how she makes it at home. I love Adai Dosa taste-wise and because it’s so simple for me to make. We can have it plain or we can have it with aviyal or coconut Chutney. We mostly have it with coconut Chutney only as aviyal too requires some time to make. Once you made the batter you can also store them refrigerator and use them within a week. Take the required quantity of batter, temper it and make adai Dosa and store the remaining in the refrigerator itself. Let’s see how to prepare the adai Dosa.

Preparation Time : 4 hrs + 20 mins

Cooking Time: 25 mins


Coconut oil as required

For making batter

Idli Dosa Rice – 1 Cup

Urad dal – 1/4 cup

Toor dal – 1/4 cup

Chana dal – 1/4 cup

Moong dal – 1/4 cup

Dried Red chilli – 7

Turmeric powder – 1/2 tsp

For Tempering

Coconut oil – 3 tbsp

Mustard seeds – 1/2 tsp

Urad dal – 1 tsp

Chopped ginger – 1 tbsp

Chopped green chillies – 1 tbsp

Onion – 1 (medium-sized, finely chopped)

Chopped Coriander leaves – 1/8 cup

Chopped curry leaves – 1/8 cup

Asafoetida – 1/8 tsp

Salt as required


1.Rinse the ingredients in water for 5-6 times. Then soak them in sufficient amount of water for about 4 hours. After soaking them for hours, drain the water completely and add them to the wet grinder. Add Turmeric powder, dried red chillies along with it. Add 1 cup of water and switch on the grinder. Add another cup of water in between in small quantities. When the batter has become soft. Switch off the grinder and transfer the batter to a bowl.

2. I have taken about 6 ladles of batter in another bowl and kept the remaining in the refrigerator. In a kadai heat oil. I used coconut oil. Add Mustard seeds. Let them splutter. Add Urad dal. Fry them to golden. Then add chopped ginger, onions, green chillies, asafoetida, coriander leaves and curry leaves. Saute them. Add salt. Saute them to light golden. Then add this tempering to the batter. To it also add grated coconut. Mix well. Add salt if required.

3. Put a tawa on flame. Grease it with oil. When the tawa gets hot. Put a ladle of batter in it and spread it outwards. Sprinkle some coconut oil over it after few seconds. When the lower side turns golden flip it to the other side and let it get golden and crisp on the other side too. Then remove it from the tawa. Do the same with the remaining batter.

Serve hot with coconut Chutney or aviyal.

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