This ada (adai) recipe is a dosa (crêpe) usually served at breakfast. It is made with a mixture of lentils and rice and is quite filling. One usually eats ada with podi (south Indian spicy chutney powder) and mango pickle (avakkai). Since the batter is made with raw lentils, it gets fermented easily. It will keep in the refrigerator for one to two days maximum.
Ingredients
- 1 cup split Bengal gram , chana dal
- 1 cup skinned split black lentils , urad dal
- 1 cup rice
- 0.5 cups split yellow lentils , moong dal
- water , as needed
- 2 drieds red chile peppers , or to taste
- salt to taste
- 2 tablespoons cumin seeds
- 2 tablespoons cooking oil
Instructions
-
1
Combine chana dal, urad dal, rice, and moong dal in a large bowl; cover with several inches of cool water. Soak 8 hours to overnight.
-
2
Grind soaked dal-rice mixture, chile peppers, and salt into a paste using a mortar and pestle; transfer to a bowl. Add enough water to make a batter just thin enough to spread; stir in cumin seeds.
-
3
Heat a griddle (or a tawa) over medium heat; lightly grease with oil around edges and in the middle. Ladle some batter on the griddle; spread into a thin circle using the back of the ladle or a large spoon. Cook about 3 minutes, then flip. Cook about 3 minutes more; transfer to a plate and serve immediately. Adas are best eaten hot off the griddle. Repeat with remaining batter.
Nutrition Facts
Per serving
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