Breakfast, Dosas, Everyday Simple Recipes, Kerala Recipes, Main Dish, Palakkad Iyer Recipes, Tiffin, Vegan

Ada Dosa with Drumstick Leaves

Ada dosaAda dosa is a popular traditional morning breakfast or evening tiffin in Kerala Iyer households. It is a thick dosa made of coarsely ground parboiled rice and lentils. It is a balanced food consisting both carbs and protein and after having a couple of adais, your stomach feels very full for at least 3 hours. Adai is a family favorite and we make two variations. One is with rice and multiple dals and the other one with rice and chana dal and drumstick leaves/methi leaves mixed in the batter. This is a very good way of including greens in your diet. Earlier I had shared a soft and instant dosa with drumstick leaves made of raw rice. Check it out here.

Moringa leavesIngredients:
Parboiled rice/idly rice – 2 cups
Chana dal – 1/4 cup
Shallots/asafetida(hing) – a handful of shallots or 1/2 tsp hing
Dry red chilies – 6-8
Water – just enough to grind to medium consistency
Salt to taste

Drumstick leaves – 1 cup tightly packed
Methi leaves – 1 cup washed and chopped

For Dosa:
Sesame oil/groundnut oil – 1 tsp per adai

Preparation time:
Soaking: 3-4 hours
Grinding: 10 mins
Cooking time: 3 mins/dosa

Wash and soak the rice, chana dal, and dry red chillies together for 3-4 hours. Grind the soaked ingredients along with handful of shallots (or 1/2 tsp asafetida) coarsely. Since only coarse grinding is necessary, you may use a mixer to grind in batches. Add necessary amounts of water to grind the batter to a medium consistency. Do not make it too loose. Add salt and drumstick leaves/chopped methi leaves to the batter. Mix well.

Batter consistency should be thicker than the dosa batter. Ada dosai batter does not require fermentation.

Heat an iron griddle. Use a cotton cloth to grease the griddle with sesame oil.

Ada dosaWhen the griddle is hot, spread a ladleful of batter and spread around to make a thick dosa. My grandmother never used to a ladle to spread adai. She would use her hand to spread the batter around.

Drizzle oil around the adai batter and in the middle. Do not economize on oil. Since this is a thick dosa, a good amount of oil is needed so that the batter gets cooked properly. Cook in medium heat.

When the sides start getting brown, turn over and cook the other side. Cook until both sides turn crisp.

Remove from tava and serve hot. Since this is a spicy dosa, it does not need chutney. It is traditionally served with unsalted white butter or jaggery.

Breakfast, Dosas, Kerala Recipes, Snacks, South Indian, Tiffin, Vegan

Tapioca Dosa (Kappa Dosa)

A close cousin of Neer Dosa of Karnataka, kappa dosa is instant, energy giving dosa packed with carbs. Dosa with a difference!



For batter:
Raw Rice – 2 cups
Grated coconut – one cup
Tapioca: 250 gm

Salt to taste

For dosa:
Gingely oil/groundnut oil : 1 tsp

Preparation Time: 3 hrs

Cooking Time: 2 min per dosa

Wash and soak raw rice for 2-3 hrs. I used unpolished raw red rice. Wash, peel, and cut the tapioca into small pieces. Grind the rice, grated coconut, and tapioca pieces together to make a fine paste. Add salt and water and dilute. The batter should be a little more dilute than the normal dosa batter consistency.

Place the griddle on the stove. When the griddle is hot enough, lower the flame, and pour the batter in center of griddle. Gently swirl the griddle  to spread the batter around to make a thin dosa. Increase the flame and close the dosa with a lid and cook in medium flame for around 30 seconds. Remove the lid, pour oil, and flip over the dosa. Cook for around 15 seconds. Remove dosa from the girdle. Now tapioca dosa is ready to serve. Serve with hot sambar or chutney.

Kappa Dosa


It is a little difficult (though not impossible) to spread this dosa using a ladle. As raw rice dosa batter tends to stick to the bottom of the ladle, you need some practice to spread this dosa perfectly.
This is an instant dosa and the batter does not require fermentation. You can refrigerate the batter and use it for 2 to 3 days.

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