Multi- grain Adai with spicy Powder | Protein Dosa

Multi grain Adai can also be said as Multi grain Indian crepe or Multi grain Adai pancakes which is an extremely healthy and nutritious dish. Adai is prepared with a combination of many essential multi grain lentils such as rice, urad dal, channa dal, toor dal, moong dal and green gram mixed with dried red chillies, asafoetida and fresh curry leaves.

Multi grain Adai is a deliciously healthy, savoury and stomach filling snack served at breakfast. It goes well with lime pickle, mint-coriander coconut chutney or eaten with some chunks of jaggery. A blob of white butter served with the hot steaming dosa hits the spot and gives a glazing shine to the adai. This is a very popular south Indian breakfast dish especially prepared in most Tamilian homes.

The name Multi grain Adai itself sounds too healthy and believe me it’s very tasty too. Packed with amazing flavours and loads of proteins and vitamins, multi grain adai can be made with a number of lentils/ grains including rice to make this dish perfectly delectable, appetizing and nutritious. Adai tastes good with anything served in the side, be it a dollop of fresh white butter, any variety of chutney of your choice, pickle or avail.

With the combination of a variety of lentils/ grains and rice, this dish is a super wholesome meal to relish. Multi grains are brilliant and healthy food choices as they contain enormous nutrients. Multi grain means that all parts of the grain kernel such as bran, germ and endosperm are all used. It can also be said that a food that contains more than one type of grain is multi grian.

Wash and soak all the dals overnight. In the morning grind the dals along with the other ingredients for the Adai. The ground mixture should be slightlygrainy like semolina.

You may also like this Rava Adai

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Adai Dough:

  1. Adai dough should not be ground too fine and buttery or creamy. It should be slightly grainy like semolina. The graininess gives it a fine crispness when cooked over light heat with oil.
  2. Actually real Adai should be crisp in every bite. Also Adai is made slightly thicker than the traditional black gram Dosa.
  3. The dough should be slightly thick for Adai to come out crisp. If the dough is thin, the Adai tends to become soft.
  4. Adai dough is not allowed to be fermented. It is made as soon the dals are ground, just as we do in Pesarattu!
  5. The mixture for Adai contains a high quantity of fibre. So it has a tendency to ferment quite fast. In cold places it is ok to grind the mixture and keep overnight if we want to cook Adai in the morning. In India however, it is safer to take out the required quantity after grinding and leave the rest in the refrigerator to avoid fermentation.

Other ways to use the Adai dough:

  1. After grinding the dough add finely cut onion and curry leaves and fry fritters (punuklulu). This same mixture can be thinned out a little and spread on a pan to make gunta punukulu and uttappams.

To cook the Adai:

  1. If oil is used in a little greater quantity the Adai will be crisp and tasty. Even with less oil the Adai can be tasty when eaten hot.

Multi- grain Adai with spicy Powder | Protein Dosa - Recipe Video

Multi- grain Adai with spicy Powder | Protein Dosa

Breakfast Recipes | vegetarian
  • Prep Time 10 mins
  • Soaking Time 4 hrs
  • Cook Time 15 mins
  • Total Time 4 hrs 25 mins
  • Serves 6


  • Ingredients for Adai:
  • 1/4 Cup Moong Dal (Green Gram)
  • 1/4 Cup Lobiya (Cowpeas)
  • 1/4 Cup Urad (Black Gram)
  • 1/4 Cup Chana Dal (Bengal Gram)
  • 1 Cup Rice
  • 1/.4 Cup Fresh Coconut
  • 3 Green Chilli
  • Salt (As per Taste)
  • 1 tbsp Zeera (Cumin)
  • 10 Lehsun (Garlic) (Optional)
  • Oil (For cooking the Adai)
  • For Adai Podi:
  • 2 tbsp Raw Bengal Gram
  • 1 tbsp Urad Dal
  • 2 tb sp Til (Sesame Seeds)
  • 10 Dry Chilli
  • 2 Springs Curry Leaves
  • 1 tbsp Cumin
  • 5-6 Garlic
  • Salt (As Per Taste)


  1. Wash and soak all the dals overnight. In the morning grind the dals along with the other ingredients for the Adai. The ground mixture should be slightly grainy like semolina.
  2. Mix salt and sufficient water in the dal paste to make a slightly thick dough
  3. Now take all the ingredients for the Adai Podi (spicy powder) and lightly roast all of them one by one. Grind all together into fine powder only when they cool down. Otherwise the powder can get soggy.
  4. Heat a pan and pour a ladleful of Adai dough on it and spread it like you do for Dosa, but into a somewhat thick disc.
  5. Pour a little oil along edges of the Adai and also a little on the centre. Sprinkle a little Adai podi on the surface of the Adai.
  6. When the Adai gets brown, flip it over and cook just for 30 seconds. Take it off the pan.
  7. Hot Adai tastes excellent with coconut Chutney(Pachadi) or Ginger Pachadi.

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