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Adai (Quick Lentil Dosas)
A Southern Indian staple made from rice and lentils, adai is a quick, same-day dosa packed with protein. An ideal meal anytime of day.
👥 6 Servings⏱️ Prep & Cook: 40 min👤 Urmila Ramakrishnan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●pan
- ●skillet
- ●baking sheet
- ●spatula
📝 Preparation Steps
1
Rinse ⅓ cup Carolina Gold or other parboiled rice, ⅓ cup toor dal (pigeon peas), ⅓ cup urad dal, and ⅓ cup yellow split peas in a fine-mesh sieve until water runs mostly clear. Transfer to a medium bowl, pour in 3 cups hot water to cover, and let soak at least ⏱️ 2 hours and up to ⏱️ 4 hours.
2
Transfer rice mixture, including water, to a blender; reserve bowl. Add one 1" piece ginger, peeled, coarsely chopped, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 2 tsp. ground asafetida, 1 tsp. cumin seeds, 1 tsp. Kashmiri chile powder or Hungarian hot paprika, and ¼ tsp. ground turmeric and blend until very smooth, about ⏱️ 5 minutes. Pour batter into reserved bowl. The consistency should be similar to heavy cream. Add water a few tablespoons at a time to adjust consistency if needed.
1" piece ginger, peeled, coarsely chopped1. Diamond Crystal or 1¾ tsp. Morton kosher salt1 Tbsp. ground asafetida2 tsp. cumin seeds1 tsp. Kashmiri chile powder or Hungarian hot paprika1 tsp
3
Heat a medium nonstick skillet over medium. Lightly brush skillet with melted ghee or clarified butter. Ladle ¼ cup batter into pan and quickly spread batter outward in a circular motion with ladle to make a 6"–7"-diameter circle. Sprinkle some finely chopped white onion and finely chopped cilantro on top if desired. Drizzle ½ tsp. melted ghee or clarified butter over. Cook until outer edges of adai begin to look dry, about ⏱️ 2 minutes. Using a heatproof rubber spatula, carefully loosen adai (it should be crisp and brown underneath) and fold one half up and over so ends meet to make a semicircle. Transfer to a wire rack set inside a rimmed baking sheet. Repeat with remaining batter and remaining 5½–6½ tsp. melted ghee or clarified butter and more onion and cilantro if desired (you should end up with 12–14 adai total). Do Ahead: Batter can be made 1 week ahead. Transfer to an airtight container; cover and chill. Bring to room temperature before using.
Finely chopped white onion and finely chopped cilantro (for serving; optional)
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