Ada dosa or uthappam is a well-known South Indian recipe made with lentils, rice, onion, and spices. It pairs well with spicy tomato chutney and can be prepared using oil or ghee. Ada dosa made with ghee is more delicious, offering a nice aroma and colorful appearance.
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Soak the rice, urad dal, chana dal, moong dal, and dried chilies for 3 hours.
Coarsely grind all the soaked ingredients.
Add finely chopped shallots, asafoetida powder, finely chopped ginger, curry leaves, and salt to the batter.
Let the batter rest for 30 minutes.
Heat a pan and add a little ghee. Pour a ladle full of batter in the center of the pan.
Do not spread the batter too much like regular dosa because uthappam or ada dosa should be thicker.
Cook on medium flame. Sprinkle finely chopped shallots as toppings.
Sprinkle a little ghee over the shallots and flip the dosa.
Ensure it is cooked well from the inside.
Transfer to a serving plate and serve with spicy tomato chutney.
Using ghee instead of oil enhances the flavor and aroma of the dosa.
Ensure the batter is not too thin to maintain the thickness of the uthappam.
Can I use oil instead of ghee?
Yes, you can use oil, but ghee enhances the flavor and aroma.
How thick should the uthappam be?
Uthappam should be thicker than regular dosa, so do not spread the batter too much.
What can I serve with ada dosa?
Ada dosa pairs well with spicy tomato chutney.
Can I prepare the batter in advance?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 2 days.
Is ada dosa gluten-free?
Yes, ada dosa is gluten-free as it is made with rice and lentils.
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