Rice Dal Dosa

Ada Dosa is a traditional South Indian breakfast dish known for its wholesome ingredients and crisp texture. While the Tamil Brahmin version of Ada Dosa includes a variety of lentils like green gram, chana dal, and urad dal, the Kerala-style Ada Dosa stands out for its simplicity and minimal use of lentils. In this version, toor dal (thuvara parippu) and raw rice form the base of the batter, making it a lighter yet nutritious option for breakfast.

The batter is prepared by soaking toor dal and raw rice for a few hours, then grinding them together with spices such as dried red chilies, ginger, cumin seeds, black pepper, curry leaves, and sometimes a bit of coconut or shallots for flavor. The result is a slightly coarse batter packed with earthy, aromatic notes.

This dosa is not fermented, unlike traditional dosa batter. Instead, it’s spread slightly thick and roasted on a hot iron tawa or non-stick pan, generously brushed with coconut oil or gingelly oil. The dosa is typically cooked until the edges turn golden and crispy, while the center remains soft with a delicate crunch.

What makes Kerala-style Ada Dosa special is its crispiness and deep roasted flavor, achieved without the need for long fermentation or fancy ingredients. It’s a healthy, high-protein breakfast that’s easy to digest and quick to prepare, especially when you’re looking for a change from the usual idli-dosa routine.

Served hot with coconut chutney, jaggery, or even just a cup of tea, Ada Dosa is a nostalgic and satisfying meal that reflects the uncomplicated charm of Kerala’s homely cooking traditions.

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Crispy

Rice Dal Dosa

Author: Ushadevi Cooking Method: Grilling Cuisine: Kerala, Tamil Courses: Breakast, Vegan, Vegetarian

Difficulty: Beginner Prep Time 4 hrs Cook Time 15 mins Total Time 4 hrs 15 mins

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cup Raw Rice
• 1 cup Toor Dal
• 8 Shallots
• 2 Green Chillies
• ¹⁄₄ cup Turmeric Powder
• 1 teaspoon Chilly powder
• ¹⁄₂ teaspoon Salt
• Oil as required

Instructions

1. Soak raw rice and toor dal overnight or for at least 4 hours.
2. Drain the water and keep it aside.
3. First, grind the rice with a little water to a coarse paste (not too smooth).
4. Add the soaked toor dal, shallots, green chillies, turmeric powder, chilli powder, and enough water to make a batter.
5. Add salt and mix the batter well.
6. You can make this dosa with or without oil:
7. With oil: Heat a pan, add a teaspoon of oil, pour a ladle of batter, spread slightly, and cover with a lid. Cook both sides until crisp and golden.
8. Without oil: Use a non-stick pan, pour and spread the batter like regular dosa, and cook both sides until done.
9. Rice Dal Dosa is ready. It tastes great even without any curry!
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