Adai / Mixed gram dosa Recipe


Adai, a traditional south indian crispy dosa recipe made of soaked mixed lentils, high in protein and a much loved breakfast / dinner option in many south indian household. Adais have much room to customization, add leafy vegetables, or cabbage and grated carrot to it and it elevates its already flavorful taste to another level making it even more healthier. 

Adais were one of our favorite dinners and I have fond memories of adai being fed to everybody in the family , with a good helping of vengayam thoghayal (onion chutney) and molaghapodi (gunpowder), and then fighting for that last bite which had the maximum molaghapodi left, good old days. Amma used to make one of the best adais and am glad i have decent memories of it to replicate it her way. 


  • 1/4 cup Par Boiled rice, puzhungu arisi 
  • 1/2 cup Toor dal, arhar daal 
  • 1/2 cup + 2 tbsps Bengal gram/channa dal
  • 2 tbsps Whole Moong dal  
  • 3 Red chilli
  • Salt as required
  • Oil for making adai. 
  • 1 Green chilli(optional)
  •  Additions
  • 3-4 pinches Asafoetida
  • 2 big Onion finely chopped
  • 1 small carrot Grated
  • 1/4 cup finely chopped cabbage
  • 4-5 leaves Curry leaves, finely cut
  • 1/2 inch cube Ginger grated
  • tight handful, coriander leaves, finely chopped


  1. Soak rice and dal together for 5-6 hours, if you don’t have the time, you can soak it in boiling water for 2 hours and it will be perfectly done.
  2. Grind this dal and rice mixture coarsely along with the red chillies, green chillies, ginger and salt.
  3. Try treating this batter the way a vadai batter is treated, use only as much water as required to grind it, and use the same water in which it was soaked. and dilute it only after adding the veggies, as some veggies have the tendency to leave some water. 
  4. Add the asafetida, onions, carrot, cabbage, curry leaves and coriander leaves to the above batter.
  5. Heat a non stick tawa, and pour a ladle full of batter and spread it as a dosai, it will not be as smooth as a dose.
  6. Make 5 holes in the adai, as its in the dice of a game. Pour oil into these wholes and around the corners.
  7. It will now change color, start looking cooked than the pale yellow, now flip it over, and pour a little more oil into the 5 holes. Let it get cooked till it gets crispy on both sides. 
  8. It tastes besets with some vengayam thoghayal and molaghapodi.


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