Onion Adai

A nutritious and filling South Indian lentil dosa made with mixed dals, rice, onions, and aromatic spices.

Ingredients

1. 2 cups parboiled rice
2. 1/4 cup red gram split
3. 1/4 cup Bengal gram split
4. 1/4 cup pigeon pea split
5. 1/2 cup black gram split
6. 4 green chillies
7. 1 inch ginger
8. 1/4 cup coriander leaves (chopped)
9. 10–12 curry leaves
10. 8 whole red chillies
11. Salt to taste
12. 1/4 tsp asafoetida
13. 1 onion
14. 1/4 cup coconut (scraped)
15. Refined oil for frying

Method

1. Soak rice and dals

   • Wash rice and all the dals thoroughly
   • Soak together in enough water for about 4 hours
   • Drain completely before grinding

2. Prepare spice paste

   • Wash green chillies, ginger, coriander leaves, curry leaves, and red chillies
   • Grind with salt into a coarse paste
   • Keep aside

3. Prepare onion

   • Peel the onion
   • Chop finely and keep aside

4. Grind batter

   • Grind soaked rice and dals into a coarse batter
   • Do not add too much water
   • Rest the batter for about 1 hour

5. Mix batter

   • Add spice paste to the batter
   • Add asafoetida, chopped onion, and scraped coconut
   • Mix well and adjust salt

6. Cook the adai

   • Heat a heavy dosa griddle and grease with oil
   • Spread one ladle of batter into a thick circular shape
   • Make small holes in the center and drizzle oil around and inside
   • Cover and cook on low heat

7. Flip and finish

   • Turn the adai carefully
   • Drizzle oil and cook until crisp and golden brown on both sides
   • Repeat with remaining batter

8. Serve

   • Makes about 8–10 adais
   • Serve hot with chutney of your choice