Protein-Packed Adai Dosa: A Healthy Twist Without Rice
Discover the delicious and nutritious Protein-Packed Adai Dosa, a healthy alternative to traditional dosas, made without rice. This wholesome recipe combines green gram dal, black urad dal, and black chana dal, soaked overnight and ground into a smooth batter. Perfect for a filling breakfast or snack, this adai dosa is rich in protein and fiber, offering a tasty twist on a classic favorite. This can be served with Chutney of your choice or Sambar.
Servings: 12 Adai Dosa
Calories: 73kcal
Equipment
- 1 Dosa Pan preferably Iron pan
Ingredients
- ½ cup Green Gram (Pachai Payiru) (whole)
- ½ cup Black Urad Dal (whole)
- ½ cup Black Chickpeas (Kala Chana)
- 5 nos Red Chili (adjust to your taste)
- 1 nos Onion roughly chopped
- 1 sprig Curry leaves
- ¼ cup Coriander Leaves finely chopped
- 1½ teaspoon Salt adjust to your taste
Instructions
- Add all the lentils (green gram dal, black urad dal, and black chickpeas) to a bowl and rinse them thoroughly with water.½ cup Green Gram (Pachai Payiru), ½ cup Black Urad Dal, ½ cup Black Chickpeas (Kala Chana)
- Soak the lentils in water overnight or about 8 hours.
- After about 8 hours, Drain the water and transfer the lentils to the mixer grinder.
- Add red chili, roughly chopped onion, and salt to the mixture. Grind them into a coarse batter.5 nos Red Chili, 1 nos Onion, 1½ teaspoon Salt
- Transfer the batter to a bowl. Add curry leaves and coriander leaves, then mix everything well.1 sprig Curry leaves, ¼ cup Coriander Leaves
- Heat a tawa (Dosa Pan) and sprinkle a few drops of water to check if it sizzles. Once the tawa is hot, pour a ladle of adai batter in the center and gently spread it out into a thick, even layer.
- Pour oil around the edges of the adai. Make a small hole in the center and add a few drops of oil. Keep the flame low and allow the adai to cook until the bottom turns light golden brown.
- Gently flip the adai and cook on low flame until the other side turns golden brown. Repeat the process for the remaining adai batter.
- Relish the protein-rich adai with your choice of chutney, sambar, jaggery, butter, or aviyal for a delicious and wholesome meal!
Video
Notes
Tips to make perfect Protein-packed 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.
- 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.
Nutrition
Serving: 1Adai | Calories: 73kcal | Carbohydrates: 10.7g | Protein: 3g | Fat: 2.2g | Sodium: 6.5mg | Potassium: 101.9mg | Fiber: 1.7g | Vitamin A: 77.8IU | Vitamin C: 3mg | Calcium: 14.4mg | Iron: 0.5mg