ADAI DOSA RECIPE | KARA ADAI | MIXED LENTIL DOSA (2024)

FAQs

What is Adai batter made of? ›

Adai is a healthy, protein-rich and nutrient dense lentil crepe from Tamil Nadu cuisine, India. Also called as Adai Dosa by the non-natives, these are made with spices, rice and various kinds of lentils like Toor dal, chana dal and urad dal.

Adai Dosa is a Healthy, Protein Rich and Nutrient Dense Breakfast made of mixed lentils and spices. Foxtail Millets and other wholesome ingredients go into making this traditional South Indian Recipe (also called Pesaratu) recipe that's far more exciting, filling and healthier than regular dosas.

Grind lentils, fenugreek, ginger, and chili in a blender or food processor, using water as needed, into a batter with smooth consistency, resembling pancake batter. Let batter rest for 30 minutes. Before you start making dosa, fill a small bowl with ice cold water, and keep a couple of paper towels handy.

One Adai gives 73 calories. Out of which carbohydrates comprise 43 calories, proteins account for 11 calories and remaining calories come from fat which is 20 calories. One Adai provides about 4 percent of the total daily calorie requirement of a standard adult diet of 2,000 calories.

Ingredients: Bengal gram, urad dal, thuvar dal, rice, green gram, jeera, curry leaves and red chillies.

The Protein Rich Adai Calories count is around 340 per serving and each serving packs 13 g of protein. The multigrain ingredients in this South Indian delicacy offer a variety of health benefits as well.

But make sure you balance your meal with some vegetables and not have an other rice with this meal. Can healthy individuals have adai? Yes, they can. But note there is parboiled rice used so make sure you have lots of vegetables with your meal.

Adai dosa is made from a mixture of various lentils like urad dal, chana dal, toor dal, and a mix of rice. The batter for adai dosa is thicker than regular dosa batter and is usually topped with chopped onions and curry leaves.

However, dosa is a healthy breakfast option for people who need a keep a check on their fat intake. A high amount of saturated fat increases the risk of heart diseases and a number of other health problems. Dosas are low on saturated fat, which makes them a healthy and safe breakfast option.

Lentils have plenty of folate, iron and vitamin B1, which also support your heart health. Lentils may be associated with a lower risk of heart disease, by lowering bad cholesterol and blood pressure. One study found that eating lentils led to greater reductions in blood pressure than eating chickpeas, peas or beans.

What is a substitute for POHA in dosa batter? ›

A good substitute is basmati rice (not sella) or a combination of raw rice & idli rice/ short parboiled rice works. Using 100% parboiled rice or idli rice has not yielded me consistent result. Methi seeds also known as fenugreek seeds are used in smaller amounts to help with fermentation.

Dal or daal is the generic Hindi word for Lentil. But dal refers both to the uncooked dry lentil and also the cooked lentil curry. You need dal to cook dal. That is, you need lentils to cook lentil curry .

Dosa is a delicious breakfast dish that gives your day a nutritious start.. It can be a good option for weight loss as it is high in protein and fibre. Additionally, the fermentation process used to make dosa can improve digestion and make it easier for the body to absorb nutrients.

Adai is actually nothing but an Indian crepe dish made using broken wheat and some lentils and has the perfect delicious and crispy texture you'd find in a regular dosa. Not only is it protein rich and nutrient dense, but it is also a great diabetic-friendly dish.

Pesarattu is made with green gram batter, and Adai has mix of dals and rice. Pesarattu is originally from old Andhra Pradesh, India and Adai originates from TN region. Pesarattu is also popularly searved with upma – called as Pesarattu upma and Adai is best eaten with Aviyal or simple jaggery.

Idli is a traditional fermented rice and black gram based food. Idli batter is prepared by soaking polished parboiled rice and decorticated black gram for 4 h at 30 ± 1 °C in water. The soaked mass was ground using a grinder with adequate amount of water.

Keep the batter in a warm place, covered with a lid. The ideal temperature for fermentation is around 25-30°C (77-86°F). The fermentation process starts naturally due to the presence of wild yeast and bacteria in the air and on the ingredients.

Batters are made by combining some sort of flour—usually wheat flour, though cornstarch and rice flour are not uncommon—with a liquid and optional leavening or binding ingredients, like eggs and baking powder. They coat foods in a thick, goopy layer.

Many batters are made by combining dry flour with liquids such as water, milk, or eggs. Batters can also be made by soaking grains in water and grinding them wet.