Close-up of a golden-brown, protein-rich adai dosa on an iron tawa, garnished with fresh curry leaves and served alongside chutney and sambar.

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Protein-Packed Adai Dosa - a healthy and protein-packed twist on the classic South Indian dosa. Made without rice, this version is perfect for those looking to add more plant-based protein to their diet. The secret lies in a delicious combination of green gram dal, black urad dal, and black chana dal, soaked overnight and ground into a coarse batter. Not only is this dish a great breakfast option, but it’s also gluten-free and full of flavor. Whether you enjoy it with chutney, sambar, or a dollop of butter, this adai dosa is sure to be a hit with everyone at the table!

Table of Contents

Tips to make perfect Protein Packed Adai Dosa

Here are some tips for making the perfect Adai Dosa:

Soak the Dals Properly: Soak the dals (green gram, black urad dal, and black chana dal) overnight to ensure they grind smoothly and help in achieving a light and fluffy texture.
Grind to Coarse Consistency: For the best adai dosa, grind the batter to a coarse consistency, not too smooth. This gives the adai its characteristic texture and crunch.
Adjust the Water: While grinding, add water little by little to get the right batter consistency. It should be thick but pourable.
Use Fresh Curry and Coriander Leaves: Adding fresh curry leaves and coriander leaves enhances the flavor and aroma of the adai.
Use an iron dosa tawa to make the adai for an authentic flavor and crisp texture.
Cook on Low Flame: Cooking the adai on a low flame ensures it cooks evenly and turns golden brown without burning.
Add Oil Generously: For a crispy texture, pour oil around the edges and in the center of the adai while cooking.
Flip Gently: When flipping the adai, be gentle to prevent it from breaking. Use a spatula to carefully lift it.
Serve Immediately: Adai dosa tastes best when served hot, so serve it immediately with chutney, sambar, or any preferred side dish.

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