Adai
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Adai

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Time to cook

25 minutes

Difficulty-icon

Difficulty

Easy

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Serves

2

A nutritious and protein-rich dosa variant from South India. It is made by grinding a mixture of lentils and rice together to create a thick and slightly coarse batter.

A nutritious and protein-rich dosa variant from South India. It is made by grinding a mixture of lentils and rice together to create a thick and slightly coarse batter.

Ingredients

Parboiled Rice

2 tbsp

Bengal Gram Lentil

1 tbsp

Arhar Dal

1 tbsp

Yellow Split Moong Dal

0.5 tbsp

Urad Dal

0.5 tbsp

Water

1 tbsp

Fresh Ginger

0.25 inch

Red Chilli Pepper

1 tsp

Cumin Seeds

0.25 tsp

Asafoetida

1 pinch

Salt

0.125 tsp

Vegetable Oil

0.5 tbsp

Onion Raw

0.25 small

Coriander Leaves

0.5 Tbsp

Step-by-step instructions to cook

Prep

1

Wash the Bengal gram lentil, arhar, urad and moong dal well.

2

Soak the parboiled rice in enough water with red chillies for 2 to 4 hours and rinse.

3

Blend the rice and red chillies along with water to a slightly thick batter, and transfer this to a bowl.

4

Blend dal, cumin and ginger with water to a slightly coarse thick batter.

5

Mix the dal batter with the rice batter and rest for 2 to 4 hours.

6

Add chopped onions, salt, asafoetida, and coriander leaves to the batter and mix well.

Cooking

1

Pour one scoop of batter into a hot greased pan and spread like a dosa on medium flame.

2

Add oil across the edges and cook.

3

When one side is cooked, flip and cook on the other side as well until crisp.

Nutrition information

(per serving)

Carbs

Carbs

33.4

Proteins

Proteins

7.2

Fats

Fats

4.9

Fiber

Fiber

24.6

208

kcal

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