Ada Dosa / Crispy Dosa made with rice & lentils

Ada Dosa


White Rice / Pachari -1/2 cup

Urad dal – 1/2 cup

Chana dal – 1/2 cup

Toor dal – 1/2 cup

Dry red chillies – 10 numbers/ to taste

Asafoetida powder – 1/2 tsp

Curry leaf – a few, chopped

Shallots – 5 big, chopped

Salt as needed

Gingelly oil as needed


Soak the rice & lentils together in lots of water for 3 hours. Drain the water completely & grind the rice & lentils to a thickish coarse paste ( it should have the texture of semolina).

Add enough water so that the batter has the consistency of dosa batter. Stir in salt, asafoetida, chopped shallots & curry leaves.

Heat a thava/ dosa pan till a drop of water sprinkled on it sizzles around. Pour a ladleful of batter & spread it thin with the back of your ladle like you do for normal dosas. When one side is cooked sprinkle gingelly oil on top of the dosa & cook till the bottom turns golden brown & crisp. Flip the dosa & cook the other side till it turns golden brown.

Serve hot with coconut ginger chutney. 

Source :- Mrs. Lakshmi Nair

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