By Rajlakshmi
April 10, 2026
The traditional adai dosa is also known as Chettinad dosa and is served with coconut and vegetable stew. It is one of the classic breakfast combinations in South India.
1 cup sona masuri rice or dosa rice ¼ cup toor dal ¼ cup chana dal 2 tbsp urad dal 2 tbsp moong dal ¼ tsp methi or fenugreek seeds 5 dried Kashmiri red chilli 2 tbsp onion (finely chopped) 2 tbsp coriander (finely chopped) 1 tbsp leaves (roughly chopped) ½ tsp ginger paste 1 tsp cumin/jeera pinch of hing/asafoetida 1 tsp salt Oil for roasting
Put all the ingredients required for soaking in water for 5 hours. Blend to a slightly coarse paste, adding water as required.
Transfer the batter to a large mixing bowl. Add onion, coriander, curry leaves and ginger paste. Mix.
Also add cumin, a pinch of hing and 1 tsp salt. Mix well, making sure everything is combined well.
Pour a ladleful of batter onto a hot tawa and spread gently. Pour a tsp of oil over the adai.
Allow cooking on low to medium flame. Flip the adai and cook both sides by pressing gently.
Finally, fold the adai dosa and serve with green chutney or coconut chutney.
Finally, fold the adai dosa and serve with green chutney or coconut chutney.