India, April 22 -- Adai dosa is a South Indian mixed lentil dosa made with rice, chana dal, toor dal, moong dal, urad dal, red chillies, and curry leaves. The dosa turns crisp at the edges and soft in the centre, making it very different from a regular dosa.

Adai dosa comes from Tamil Nadu and has been made in many homes for years as a filling breakfast or dinner. Unlike plain dosa batter, adai uses several dals mixed together, which gives the dish a richer texture and more protein. The batter does not need long fermentation, so it can be prepared faster.

Each lentil used in adai dosa adds something useful. Chana dal and toor dal give protein and fibre, while moong dal and urad dal make the dosa softer. Rice helps hold the batter togeth...