Multi Grain Adai Dosa Batter

Ingredients

• 1 cup Raw Rice (Sona Masuri or Ponni)
• 0.5 cup Toor Dal (Pigeon Peas)
• 0.5 cup Chana Dal (Bengal Gram)
• 0.25 cup Urad Dal (Black Gram)
• 0.25 cup Moong Dal (Yellow Lentils)
• 6 pieces Dried Red Chilies
• 1 teaspoon Fennel Seeds (Saunf)
• 1 inch piece Ginger
• 0.25 teaspoon Asafoetida (Hing)
• 1.5 teaspoons Salt
• 10 leaves Curry Leaves

Instructions

1. 1

   Wash the rice and all the lentils (Toor, Chana, Urad, and Moong) together in a large bowl until the water runs clear.

2. 2

   Soak the washed grains and lentils in plenty of water for at least 3 to 4 hours.

3. 3

   Drain the soaking water and transfer the mixture to a heavy-duty blender or wet grinder.

4. 4

   Add the dried red chilies, ginger, fennel seeds, and salt to the blender with the soaked grains.

5. 5

   Grind the mixture into a slightly coarse paste, adding small amounts of water gradually to achieve a thick pouring consistency.

6. 6

   Transfer the batter to a mixing bowl and stir in the asafoetida and chopped curry leaves.

7. 7

   The batter is ready for immediate use; unlike regular dosa, this does not require fermentation.

8. 8

   Heat a tawa or griddle, pour a ladle of batter, and spread it in a circular motion to make thick, crispy crepes.