Adai Dosa with Aloo Stuffing & Peanut-Coconut Chutney

Ingredients

Adai Batter

• 1/2 cup toor dal
• 1/4 cup chana dal
• 1/4 cup moong dal
• 2 tbsp urad dal
• 2–3 dried red chilies
• 1 tsp cumin seeds
• 1 inch ginger
• Salt to taste

Aloo Stuffing

• 2 medium potatoes, boiled and mashed
• 1 small onion, finely chopped
• 1 green chili, finely chopped
• 1 tsp mustard seeds
• 1 tsp oil
• Few curry leaves
• 1/4 tsp turmeric powder
• Salt to taste
• Fresh coriander leaves

Peanut-Coconut Chutney

• 1/4 cup roasted peanuts
• 1/4 cup fresh grated coconut
• 1–2 garlic cloves
• 1 green chili
• Salt to taste
• Water as needed

Tempering (optional)

• 1 tsp oil
• 1/2 tsp mustard seeds
• Few curry leaves

Method

1. Prepare the batter. Soak all dals and red chilies for 3–4 hours. Drain and grind with cumin, ginger, and salt into a slightly coarse batter (not too smooth). Keep the batter thick like pancake batter.

2. Make aloo stuffing. Heat oil in a pan. Add mustard seeds and let them splutter. Add curry leaves, onion, and green chili. Sauté till soft. Add turmeric, mashed potatoes, salt, and mix well. Finish with fresh coriander. Set aside.

3. Prepare chutney. Blend peanuts, coconut, garlic, green chili, salt, and water into a smooth paste. Optionally add tempering on top.

4. Cook adai dosa. Heat a tawa and pour a ladle of batter. Spread gently (thicker than regular dosa). Drizzle a little oil and cook on medium heat until golden and crisp. Flip and cook the other side.

5. Assemble. Place aloo stuffing inside the dosa and fold. Serve hot with peanut-coconut chutney.

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Tips: Adai tastes best slightly thick and crispy on the outside. You can add chopped onions or drumstick leaves directly into the batter for extra flavor. Serve with butter or ghee on top for a richer taste.