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Ada (Adai)

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    8 h 50 m
SUSMITA

SUSMITA

Ada is a type of dosa (crepe) usually served at breakfast. It is made with a mixture of lentils and rice, and is quite filling. It is typically eaten with podi (south Indian spicy chutney powder) and mango pickle (avakkai). Since the batter is made with raw lentils, it gets fermented easily. It will keep in the refrigerator for 1 or 2 days maximum.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Place the chana dal, urad dal, moong dal, and rice into a large bowl and cover with several inches of cool water; allow to soak 8 hours to overnight.
  2. Grind the soaked dal and rice with the salt and red chile peppers into a paste using a mortar and pestle. Add enough water to the mixture to make a batter just thin enough to spread. Stir the cumin seeds into the batter.
  3. Heat a griddle (or a tawa) over medium heat. Gently grease the griddle with oil on the edges and the middle. Ladle the batter on the tawa and spread into a thin circle using the back of the ladle or a large spoon. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate, and serve immediately. Adas are best eaten hot off the griddle.
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Reviews

pecheleleaw
19

pecheleleaw

3/30/2010

.I love Indian food (my very favorite) and dosa is my passion! Thanks for an easy recipe for those of us who love Indian and novice at cooking it!!

ClammerNana
14

ClammerNana

1/6/2011

I used the Magic Bullet to puree the dal and chiles (several batches) which made it much easier. The recipe makes A LOT more than 15 dosas! I served them with the Zucchini Chutney (recipe on website). It needs an interesting sauce to 'finish' the flavor.

VIVNIDHI
14

VIVNIDHI

9/10/2010

Turned out pretty well. I just used ground cumin instead of whole as I did not want seeds just like that this time. Leftovers can be made into uttapam by laying out a little thicker and adding fresh chopped onion garlic and cilantro. Thanks for the recipe!

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