South Indian Adai Dosa - Healthy Mixed Lentil Dosa (Pancakes) — South Indian Adai Dosa – Healthy Mixed Lentil Dosa (Pancakes)

Adai Dosa ! Easy to prepare, healthy, FULL-OF-VEGGIE, mixed lentil dosa recipe with a video. Adai Dosa is a South Indian-style Dosa (savory pancakes) made from a non-fermented batter of mixed lentils and rice. You can make the batter in a blender in no time.

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Dosa (Indian savory pancakes)

Dosa are generally refers to the thin crispy pancakes made from a fermented batter with rice and split black gram (urad dal). However, there are endless variations on the Dosa, so that the ingredients, thickness, size, toppings, fillings, serving method can be varied according to the regional and personal preferences. You can make Dosa with different kinds of lentils, grains, flours or vegetables with or without fermenting the batter, endless possibilities.

About Adai Dosa (Mixed Lentil Dosa)

Adai Dosa is made from a non-fermented batter of mixed lentils and rice. First, rice and lentils are soaked in water and then ground into a coarsely smooth batter. Then, finely chopped vegetables & herbs are mixed into the batter. Not like thin crispy popular Indian dosa, Adai Dosa is typically made into slightly thick pancakes. But if you like, you can make them thin and crispy, just like I do. I ground up roughly chopped vegetables & herbs along with the rice and lentils to make a smooth batter to make it easy to spread on the pan in a thin layer to make thin crispy Adai Dosa.

Here is a great recipe for making Crispy Dosa
How To Make Crispy Dosa (Easy Recipe)
Here is a great recipe for making Oats Pancakes
Healthy Oats Pancakes (Staffordshire Oatcakes)

How to Make Staffordshire Oatscake (Oats Pancakes, Oats Dosa)

Lentils & beans are pretty good for you

Adding lentils and beans to your diet is a great way to eat healthy. They are full of protein, important minerals (like iron, magnesium, zinc) and many other nutrients. They are the primary source of protein for the vegetarians so, they can be also a great meat substitute. Even if you’re not vegetarian, adding lentils and beans into your diet will give you a lot of health benefits.

Lentils used for making Adai Dosa

Adai Dosa is made from a variety of lentils. The proportion and type of lentils can be different according to the personal preference and availability, but typically split black gram (urad dal), split pigeon peas/gram (toor dal), split green gram or yellow lentil (moong/mung dal) or split chickpeas (chana dal) are used. *Dal refers to split version of lentils and peas.

Use your leftover vegetables

You can add vegetables, herbs & spices to your adai dosa batter that will surely enhance the taste and health benefits. It is definitely a great way to use your leftover vegetables before they go bad. You can try adding fresh ginger, garlic, green or red chili, curry leaves, coriander leaves, onions, carrots, cabbage, spinach or other leafy vegetables.

Play around with the ingredients

This is a very flexible recipe. So, just feel free to add, change or omit ingredients to suit your taste and experiment with whatever lentils, vegetables, herbs, spices available and make your own version of Adai Dosa. I make them frequently with whatever lentils, herbs or vegetables available. In this recipe, I added turmeric and cumin to my batter. You can also add a pinch of chili, black pepper or garam masala to your batter to make a bit spicy Dosa.

Resting the batter

This batter doesn’t require fermentation. So, you can make Adai Dosa right after you prepare the batter. However, in my opinion, resting batter improves the taste and the texture of dosa. So, I usually rest my batter for about 30 minutes. If you want to save more time in the morning, you can make the batter ahead of time and refrigerate it. You can refrigerate the batter for few days without adding vegetables.

How to serve

It is typically served with coconut chutney, sambhar, or also with butter & jaggery. Eating savory pancakes with butter & jaggery (or brown sugar/sugar) may seem a little odd for some of you (I was one of them) but trust me butter & brown sugar go well with adai dosa. I also like to eat them with cheese and sometimes with yogurt. You can also try them with chili paste & melted cheese. How about eating them with spicy curries?

Making adai dosa; useful tips

Feel free to double or triple the recipe.
Use long-grain raw rice such as Indian Basmati or Thai white rice/ Jasmine rice.
Substitute ground oats with rice to make Oat Adai Dosa.
You can use a nonstick pan or a cast iron pan for cooking. If you have a dosa pan (tawa), that will be great.
Make sure to pour a teaspoon of oil around the edges of the dosa. It helps crisp up the dosa making it more delicious. Without adding oil around the dosa, it may be difficult to remove your dosa from the pan.
If you make bit thicker dosa, you can cover it with a lid and allow it to cook covered for 2 to 3 minutes over medium heat, then drizzle some oil after removing the lid.

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Adai Dosa (Mixed Lentil dosa) recipe

Print Recipe

How to Make Lentil Pancakes-Easy & Healthy

Adai Dosa-healthy, nutritious, lentil pancakes with full-of-veggies! Easy to prepare with less time!

Prep Time25

Cook Time20

Soaking Time8

Total Time8 45

Course: Breakfast, Light Meal, Snack

Cuisine: Indian

Keyword: Adai Dosa, Healthy Pancakes, Good-for-You Pancakes, Vegetarian Pancake, South Indian Breakfast, Indian Cuisine, Dosa

Servings: 2

Author: kanthi

Equipment

Cast-iron pan, Nonstick pan or Dosa pan

Ingredients

For the Batter

150 g rice long grain
150 g mixed lentils your choice
200 ml water or as needed

To Mix

100 g mixed vegetables roughly chopped
1 small onion roughly chopped
1 green chili roughly chopped
2 cloves garlic roughly chopped
Piece of ginger roughly chopped
Pinch of turmeric optional
Salt to taste
1 tsp cumin optional
Oil for cooking

Instructions

Wash and soak rice and lentils for 8 hours (or overnight). Drain water and grind to a smooth paste in a wet grinder adding the minimum amount of water. (add more water as needed).
Add roughly chopped vegetables and herbs and process until smooth. The batter should be easily and thinly spreadable.
Add salt, turmeric, cumin and mix well.
Transfer the batter into a bowl and rest for about 30min.
Heat a pan over medium high.
Grease the pan with oil and then reduce heat to medium.
Pour a ladle of batter onto the heated pan and spread it in circular motion to form a thin dosa (as thinly as you can) with the back of the ladle.
Drizzle a teaspoon of oil around the dosa. Cook until the top (of the dosa) nearly dry and edges start to brown and crispy for about 3 min.
Flip the dosa with a spatula. Let it cook the other side, for about 1 min. Once it is cooked, remove the dosa from the pan. Repeat with the remaining batter.
Serve hot with spicy chutney.

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Healthy Adai Dosa (Mixed Lentil Dosa) Recipe