Ada Dosa with Lentils – Spicy Rice & Dal Dosa

Ada dosa is thicker and heartier than a regular dosa. This version blends rice with urad dal and tur dal, so it is richer in protein, and is spiced with dried red chillies and asafoetida.

There is no fermenting – soak, grind and cook.

Goes well with: Ada Dosa (rice only), Horse Gram Chutney

Tips from the Ruchippura kitchen

• Grind to a slightly coarse, thick batter – ada should not be as thin as dosa batter.
• Cook on medium heat so the centre cooks through before the outside darkens.
• A little ghee on top gives the best flavour and crisp edges.

Lakshmidevi Nair

Ada Dosa with Lentils (Spicy Rice & Dal Dosa)

Thick, crisp-edged ada dosa made with rice, urad dal and tur dal, spiced with red chillies and asafoetida. No fermentation needed – a hearty Kerala breakfast.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Soaking 6 hours hrs

Total Time 6 hours hrs 40 minutes mins

Servings: 4 people

Course: Breakfast

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 2 cups raw rice
• 1 cup urad dal
• 1/2 cup tur dal
• 6 dried red chillies
• 1/4 tsp asafoetida powder
• salt to taste
• oil or ghee for cooking

Method

 

1. Soak the rice and both dals in water for 6 hours.
2. Drain and grind with the red chillies, asafoetida, salt and about 1 cup of water into a thick batter.
3. Heat a tawa and spread a ladleful of batter into a thick dosa.
4. Drizzle oil or ghee around the edges and on top.
5. Cook until golden underneath, then turn and cook the other side.
6. Serve hot with any chutney.