Go Back

Adai Dosa | Tavala Adai

Popular and nutritious pancake made out of lentil and rice served with sweet Jaggery and butter or popularly with Aviyal.
Prep Time15 mins
Cook Time10 mins
resting time5 hrs
Course: Breakfast, Side Dish
Cuisine: Indian
Keyword: dosa
Servings: 7
Author: ramyaanagu


  • 1.5 cups Idli rice
  • 1/2 cup regular rice
  • 3/4th cup Toor dal
  • 1/2 cup channa dal
  • 1/4 cup urad dal
  • 1/4 cup Moong dal
  • 4 tbs chole/channa
  • ginger small piece
  • red chilies to taste
  • 1 cup butter milk
  • 1/2 tsp pepper corn


  • Wash and Soak rice, all the dals with red chillies and ginger for 3-5 hours.
  • After throughly washing the rice and lentils, add water to almost half way above the rice and lentils.
  • The water is full of nutrition and you don't want to drain the nutritious water after it is soaked.
  • Put the mix in 2 batches in to a blender and Grind to a coarse consistency ( not too soft not too grainy).
  • Add the water the mix soaked in as needed.
  • Add salt and asafoetida and mix well.
  • Traditionally Adai batter is not fermented and can be used right away. So Adai batter is ready for use right away.
  • I do ferment mine because that is how I like it.
  • Add chopped onions, coriander leaves and curry leaves right before making the Adai.

How to make Adai -

  • Heat a tava and apply oil to it. Slowly pour in the batter and shape it as you would make for dosa but thicker. Make a few small holes around the adai and pour oil to it to get it cooked.
  • Cook in low to medium flame to allow for it to cook completely.
  • Once brown turn to the other side.
  • Serve hot with powdered jaggery and butter.


  • Drumstick leaves, methi/fenugreek leaves, onions, carrots are all wonderful topping or can me mixed in to the batter before making the adais.
  • This is different from pesarettu.