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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, small quantity of urad and moong dal. You can add masoor dal also.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Main Course
Cuisine Indian
Servings 10
Calories 150 kcal



    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



    • 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.


    • 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.


    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.


    Calories: 150kcal
    Keyword crispy adai dosa
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