Adai Dosa

🛒 Ingredients

• Idli Rice (Parboiled Rice) 35 g · 126 kcal
• Chana Dal (Split Bengal Gram) 20 g · 72 kcal
• Toor Dal (Split Pigeon Pea) 10 g · 35 kcal
• Urad Dal (Split Black Gram) 10 g · 35 kcal
• Moong Dal (Split Yellow Gram) 10 g · 34 kcal
• Dried Red Chilies 2 g · 0 kcal
• Fresh Ginger 5 g · 0 kcal
• Asafoetida (Hing) 0 g · 0 kcal
• Curry Leaves 2 g · 0 kcal
• Onion 30 g · 12 kcal
• Fresh Cilantro (Coriander Leaves) 2 g · 0 kcal
• Vegetable Oil 10 g · 90 kcal

👨‍🍳 Instructions

1. Wash and soak Idli rice, Chana dal, Toor dal, Urad dal, and Moong dal together for 4-6 hours, or overnight.
2. Drain the soaked ingredients and grind them with dried red chilies, fresh ginger, and asafoetida, adding minimal water to form a coarse, thick batter.
3. Add finely chopped onion, curry leaves, fresh cilantro, and salt to the batter; mix thoroughly.
4. Heat a non-stick tawa or griddle over medium heat and drizzle with a little vegetable oil.
5. Pour a ladleful of batter onto the hot tawa and spread it into a slightly thick, round pancake. Drizzle more oil around the edges.
6. Cook until the Adai is golden brown and crisp on one side, then flip and cook the other side until lightly browned.
7. Serve the hot Adai Dosa immediately with coconut chutney, sambar, or jaggery.