South Indian
Adai (Tamil Nadu Multi-Lentil Dosa)
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Adai (Tamil Nadu Multi-Lentil Dosa) is South Indian home cooking, eaten at breakfast and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Soak the rice and all four dals together with the dried red chilies for 3 hours, then drain and grind into a coarse, slightly grainy batter with a little water; no fermentation is needed.
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Stir the salt, onion, curry leaves, and ginger into the batter.
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Heat a flat griddle over medium-high and pour a ladle of batter, spreading it into a thick circle a bit smaller and heartier than a regular dosa.
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Drizzle oil around the edges and poke a small hole in the center to help it cook through, then cook until the underside is golden and crisp, about 4 minutes.
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Flip and cook the other side for 2 minutes, then serve hot.
Watch how to cook Adai (Tamil Nadu Multi-Lentil Dosa)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Adai (Tamil Nadu Multi-Lentil Dosa), read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Adai (Tamil Nadu Multi-Lentil Dosa) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 360 kcal
- Protein
- 11 g
- Carbs
- 42 g
- Fat
- 16 g
- Fiber
- 5 g
- Sugar
- 2 g
- Sodium
- 400 mg
- Saturated fat
- 2 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Adai (Tamil Nadu Multi-Lentil Dosa) takes about 30 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.