Multi Grain Adai Dosa Batter
A protein-rich, savory South Indian lentil and grain crepe batter that requires no fermentation.
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Ingredients
- 1 cup Raw Rice (Sona Masuri or Ponni)
- 1/2 cup Toor Dal (Pigeon Peas)
- 1/2 cup Chana Dal (Bengal Gram)
- 1/4 cup Urad Dal (Black Gram)
- 1/4 cup Moong Dal (Yellow Lentils)
- 6 pieces Dried Red Chilies
- 1 teaspoon Fennel Seeds (Saunf)
- 1 inch piece Ginger
- 1/4 teaspoon Asafoetida (Hing)
- 1 1/2 teaspoons Salt
- 10 leaves Curry Leaves
Instructions
- 1
Wash the rice and all the lentils (Toor, Chana, Urad, and Moong) together in a large bowl until the water runs clear.
- 2
Soak the washed grains and lentils in plenty of water for at least 3 to 4 hours.
- 3
Drain the soaking water and transfer the mixture to a heavy-duty blender or wet grinder.
- 4
Add the dried red chilies, ginger, fennel seeds, and salt to the blender with the soaked grains.
- 5
Grind the mixture into a slightly coarse paste, adding small amounts of water gradually to achieve a thick pouring consistency.
- 6
Transfer the batter to a mixing bowl and stir in the asafoetida and chopped curry leaves.
- 7
The batter is ready for immediate use; unlike regular dosa, this does not require fermentation.
- 8
Heat a tawa or griddle, pour a ladle of batter, and spread it in a circular motion to make thick, crispy crepes.
Nutrition per Serving
210
Calories
9g
Protein
38g
Carbs
1g
Fat
6g
Fiber
1g
Sugar
580mg
Sodium
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