Adai (Lentil & Rice Dosa)
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: Indian
Serves: 2-3
  • Raw rice, 1 cup
  • Split Pigeon Peas (Tuvar dal), ½ cup
  • Split Green Gram (Moong dal), ¼ cup
  • Bengal Gram, ¼ cup
  • Red chillies, 5-6*
  • Finely chopped onions, 1
  • Water
  • Salt to taste
  • Oil to make the dosas
  • Mustard seeds, 1 tsp
  • Asafetida, ¼ tsp
  • Curry leaves, 10
  • Oil, 1 tbspn
  1. For the Batter, wash and clean the rice and lentils separately.
  2. Soak the rice for 6-8 hours and the lentils & red chillies for 3-4 hours.
  3. Grind the rice finely in a mixer with very little water (about ¼ cup or lesser).
  4. Once its ground finely, add the lentils, red chillies & salt and pulse it a few times till the lentils are coarsely ground.
  5. Transfer to a container and add water to give it a cake batter like consistency.
  6. Heat oil in a small pan.
  7. Add the mustard seeds, once it pops add the asafetida & curry leaves and pour this on to the dosa batter and mix well.
  8. Now add the chopped onions to the dosa batter.
  9. To make the Dosas, heat a flat pan.
  10. Spread oil across the pan. Pour a ladle full of batter on the hot pan and spread it in a circular motion.
  11. Pour ½ tsp oil on the sides of the dosa.
  12. Cook till its brown in colour.
  13. Flip it over and cook the other side.
  14. Transfer to a plate and serve hot with chutney!
The number of red chillies can be increased/decreased to suit individual palette.
Recipe by Spice Counter at