Adai Recipe | How to make Adai Dosa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A protein-rich South Indian pancake made from rice, lentils, herbs, and spices without fermentation. Crispy outside, tender inside, with aromatic ginger and coconut. Serve for breakfast or as a light lunch with chutney.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup regular rice (or idli rice or parboiled rice)
- ¼ cup chana dal ((split and husked bengal gram))
- ¼ cup urad dal ((split and husked black gram))
- ¼ cup tuvar dal ((tur dal, arhar dal, pigeon pea lentils))
- 2 dry red chilies (- byadagi or kashmiri, seeds removed)
- 1.5 cups water (- for soaking)
- 1.5 teaspoons chopped ginger
- 1 generous pinch asafoetida ((hing))
- 1 chopped green chili (- optional)
- ½ teaspoon cumin seeds (- optional)
- ⅔ to ¾ cup water (- for grinding or add as required)
- ⅓ cup onions ((finely chopped) or finely chopped or pearl onions or shallots)
- 2 teaspoons curry leaves ((chopped finely) or or 8 to 10 curry leaves, chopped)
- ¼ cup coriander leaves ((chopped))
- ¼ cups grated coconut (- optional)
- salt (as required)
- oil (as required)
At a glance
PER SERVING · TIME 160M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2h 10m
- Cook
- 30m
- Sodium
- 306mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 158mg
- Calcium
- 31mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 130M
- SODIUM
- 306MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.