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Adai
Time to cook
25 minutes
Difficulty
Easy
Serves
2
A nutritious and protein-rich dosa variant from South India. It is made by grinding a mixture of lentils and rice together to create a thick and slightly coarse batter.
Ingredients
Parboiled Rice
2 tbsp
Bengal Gram Lentil
1 tbsp
Arhar Dal
1 tbsp
Yellow Split Moong Dal
0.5 tbsp
Urad Dal
0.5 tbsp
Water
1 tbsp
Fresh Ginger
0.25 inch
Red Chilli Pepper
1 tsp
Cumin Seeds
0.25 tsp
Asafoetida
1 pinch
Salt
0.125 tsp
Cold Pressed Olive Oil
0.5 tbsp
Onion Raw
0.25 small
Coriander Leaves
0.5 Tbsp
Step-by-step instructions to cook
Prep
Wash the Bengal gram lentil, arhar, urad and moong dal well.
Soak the parboiled rice in enough water with red chillies for 2 to 4 hours and rinse.
Blend the rice and red chillies along with water to a slightly thick batter, and transfer this to a bowl.
Blend dal, cumin and ginger with water to a slightly coarse thick batter.
Mix the dal batter with the rice batter and rest for 2 to 4 hours.
Add chopped onions, salt, asafoetida, and coriander leaves to the batter and mix well.
Cooking
Pour one scoop of batter into a hot greased pan and spread like a dosa on medium flame.
Add oil across the edges and cook.
When one side is cooked, flip and cook on the other side as well until crisp.
Nutrition information
(per serving)
Carbs
27.1
Proteins
5.3
Fats
5.3
Fiber
2.6
178
kcal
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