Ada Dosa

  • Ada Dosa
Source: Didi and
Serves: 4
Time: 2 hours prep; 10 minutes cook

Good with: Chutney or Podi

  • 1 cup rice
  • 1/4 cup Whole Green Gram
  • 1/4 cup Channa Daal
  • 1/4 cup Toor Daal
  • 1/4 cup Urad Daal
  • 1/2 onion finely chopped
  • 1/2" ginger
  • 2-3 garlic cloves
  • a few sprigs cilantro
  • 1 curry leaf stem
  • 2 red chillis
  • 1 pinch hing
  • Salt to taste
  • Oil for pan frying
  • rinse and soak all daals and rice separately for 1 hour
  • blend rice, daal, red chilles, curry leaves, and ginger together to make a paste
  • the chillies and daals must be ground only coarsely; the batter should be medium thick, not as thick as idli batter or it will be difficult to spread
  • add the chopped onions, hing, curry leaves and salt and do a couple of pulses
  • heat a skillet/tava on medium to high heat
  • heat a couple of drops of oil, once it is hot, with a flat-bottomed ladle, pour a scoop of batter in the center of the griddle
  • spread the batter evenly, drizzle oil sparingly on the Adai and allow it to cook for a couple of minutes
  • flip the adai to the other side; it should be golden-brown in color
  • cook for another couple of minutes and serve immediately with a blob of butter or chutney or idli