Adai - Yadni - lentil dal dosa recipe

Split green lentil - moong dal dosa
South Indian pancake recipe

Adai - Yadni - Green lentil dal dosa or mixed dal dosa - pancake with a video and images with step by step instructions. Yadni / aadai is a South Indian recipe.

It is a protein rich breakfast recipe. This is known as yadni in North Karnataka and as adai in other parts of South India. Now a days, it is made in other states too.

Adai/yadni is healthy and easy to make. Adai, made with mung dal, split green lentil has attractive color.

aadai yadni moong dal dosa with coconut chutney and desi ghee

How to make Adai - yadni, moong dal dosa

Main ingredients for Adai - yadni, moong dal dosa

Optional ingredients for moong dal dosa

chopped ginger

green chili

raw rice

Ingredients for Adai - yadni, moong dal dosa

Split moong (green gram) dal - 1 cup
Chana dal - 1/4 cup
Urad dal - 1/4 cup
Green chili - 1 or 2 according to taste
Ginger - a small piece
Salt - 1 tsp or according to taste
Jeera/cumin seeds - 1/2 tsp
Hing - 1/4 tsp
Fresh curry leaves - 4-5
Fresh coriander(cilantro) leaves - 1 tbsp chopped fine.

Optional Ingredients

Raw rice - 1 tbsp
Chopped coriander leaves - 1 tbsp
Chopped onion - 1/2 cup

I sometimes add these optional ingredients or make yadni only with moong dal. Usually adai is soft. Adding chana dal makes adai a little crisp. So add 2 tbsp for making it crisp if you wish.

Step by step instructions for making Adai - yadni, moong dal dosa

Preparing Adai - yadni, moong dal dosa batter

Take all the dals on a plate and remove any impurities such as small stones or sticks, if any.

Add moong dal, urad dal and rice(if adding) in a bowl and wash well. Soak in about 2 1/2 cups of water for 6-8 hours. After soaking, each grain will swell up.

After soaking time is over, drain out the water into another container and keep aside.
Add moong dal mix, green chilies, ginger, curry leaves to the mixer jar and run the mixer for a few seconds.
Add 1/4 th cup water and grind again. Grind till you get a smooth batter. Add water only as much is needed.
When the batter is ground to a fine consistency, take out into a large bowl.

Add salt, jeera, hing to the batter and mix well. Adai - yadni, moong dal dosa batter is ready. You may make adai immediately after grinding. You may ferment it for 2-4 hours if you wish. But fermentation is not a must. Add chopped dhania(coriander) leaves to the batter. Mix well.

Cooking Adai - yadni, moong dal dosa

Heat a frying pan / a tava. Once it is hot, keep heat medium. I am using my favorite cast iron dosa tava. It has become nonstick with regular use.
Take a ladleful of Adai batter to the hot pan and spread into a thin circle. Make it as thick or thin as you want. The batter spreads very easily. It does not stick to the skilette.

Let cook for a few seconds. Add a few drops of oil on top of adai while it is cooking.
As the dosa cooks it will start getting some small holes in the dosa.
You can see in the image moong dal dosa is cooking and still looking wet in some places.
Wait for a few seconds more. The dosa will be browning on the down side. Make sure the flame is not high. Let it brown only as much as you like.