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. 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. 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. 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 per serving