Crispy adai recipe | crispy adai dosa | How to make crispy adai

Crispy adai, prepared by soaking, grinding lentils and rice, then cooked as dosas or crepes. This crispy adai is a healthy breakfast packed with protein which is an essential element for the growth of children. Prepare adai recipe with any kind of mixed lentils (paruppu or dal). Usual lentils used here are toor dal, gram dal, a small quantity of urad and moong dal. You can add masoor dal also.

Today, I showed you the traditional preparation of adai recipe which you can make crispy too with few additional tips. This batter doesn’t need any fermentation thus prepare this instantly, except soaking time. Give two to three hours of soaking lentils and rice to get nice fluffy batter. You can grind this batter in mixer grinder, no need to use the wet grinder.

Serve this adai with any kind of chutney but, according to me, the best match is always coconut chutney. Some have this with jaggery too. We always love the savory side with any meal. So, coconut chutney or any other chutney or even sambhar is the best combination for me. There is a famous item served in restaurants called as adai aviyal, you might have heard it, which may also be a good option.

For similar dosa recipes: rava dosa, pesarattu

Learn how to make this healthy, delicious crispy adai with step by step pictures.

Crispy adai recipe | crispy adai dosa | How to make crispy adai

Sangskitchen

Crispy adai, prepared by soaking, grinding lentils and rice, then cooked as dosas or crepes. This crispy adai is a healthy breakfast packed with protein which is an essential element for the growth of children. Prepare adai recipe with any kind of mixed lentils (paruppu or dal). Usual lentils used here are toor dal, gram dal, small quantity of urad and moong dal. You can add masoor dal also.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Breakfast, Main Course

Cuisine Indian

Servings 10

Calories 150 kcal

Ingredients

  

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Ingredients:

For adai batter:

• ½ cup idly rice
• ½ cup raw rice
• ½ cup toor dal
• ½ cup gram dal
• ¼ cup urad dal
• ¼ cup moong dal
• 5 red chillies
• 1 tsp cumin or jeera
• 1 inch ginger

Other ingredients:

• Oil to fry dosas
• Salt as required
• 1 big onion
• ½ cup chopped coriander

Instructions

 

Preparation:

• Wash all lentils thoroughly two to three times, until water runs clear.
• Wash idly rice and raw rice.
• Soak rice, lentils together in a big bowl with enough water for two hours.
• Also, soak redchillies, ginger and jeera seeds along with dal and rice in the same bowl.

Recipe:

• After two hours, you can see the soaked and bulged lentils.
• Grind everything together in a mixer grinder or wet grinder. Use wet grinder if you make more quantity.
• Add salt and water required to grind smooth batter.
• Don’t try with coarse batter to make adai because the dosas will have crunchy biting feeling which you may not like.
• The batter should be neither thick nor thin. It should be like normal rice dosa batter.
• Add finely chopped onions and coriander leaves into the batter, mix well.
• Heat a seasoned dosa tawa or non-stick tawa.
• When it is medium hot, pour a ladle full of batter and spread with the back of ladle in circular motion.
• If the tawa is very hot batter may stick to the tawa while spreading. If it is too hot, try to reduce the heat and do the process.
• You can make thin dosas as shown. Drizzle ½ tsp of oil around the corners.
• After two minutes, when the bottom turns to golden brown, flip to the other side with a dosa/flat flip.
• Cook the other side for two more minutes.
• Serve hot with coconut chutney or simply dosa podi or with any kind of chutney.

Notes

Tips/notes: 1) Try to make thin batter to get thin adai dosas. Too much thick batter is very difficult to spread. 2) Use the exact measurements of urad and yellow moong to get crispy dosas. More quantity of urad or moong dal makes adai too soft to be crispy. 3) Adjust red chilli spice quantity to suit your needs. 4) Adding cumin/jeera seeds helps in digestion. You can add hing/asafoetida too, but limit to ¼ tsp.

Nutrition

Calories: 150kcal

Keyword crispy adai dosa

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Pictorial:

Preparation:

• Wash all lentils thoroughly two to three times, until water runs clear.
• Wash idly rice and raw rice.
• Soak rice, lentils together in a big bowl with enough water for two hours.
• Also, soak redchillies, ginger and jeera seeds along with dal and rice in the same bowl.

Recipe:

• After two hours, you can see the soaked and bulged lentils.

• Grind everything together in a mixer grinder or wet grinder. Use wet grinder if you make more quantity.
• Add salt and water required to grind smooth batter.

• Don’t try with coarse batter to make adai because the dosas will have crunchy biting feeling which you may not like.
• The batter should be neither thick nor thin. It should be like normal rice dosa batter.
• Add finely chopped onions and coriander leaves into the batter, mix well.

• Heat a seasoned dosa tawa or non-stick tawa.
• When it is medium hot, pour a ladle full of batter and spread with the back of ladle in circular motion.

• If the tawa is very hot batter may stick to the tawa while spreading. If it is too hot, try to reduce the heat and do the process.
• Try to make thin dosas as shown. Drizzle ½ tsp of oil around the corners.
• After two minutes, when the bottom turns to golden brown, flip to the other side with a dosa/flat flip.

• Cook the other side for two more minutes.
• Serve hot with coconut chutney or simply dosa podi or with any kind of chutney.

Tips/notes:

• Try to make thin batter to get thin adai dosas. Too much thick batter is very difficult to spread.
• Use the exact measurements of urad and yellow moong to get crispy dosas. More quantity of urad or moong dal makes adai too soft to be crispy.
• Adjust red chilli spice quantity to suit your needs.
• Adding cumin/jeera seeds helps in digestion. You can add hing/asafoetida too, but limit to ¼ tsp.