Adai dosa

Adai dosa is a nutritious and flavorful South Indian pancake made from a mixture of lentils and rice. Here's how you can make it:

Ingredients:

- 1 cup rice (any variety, preferably raw rice)

- 1/2 cup split pigeon peas (toor dal)

- 1/2 cup split black gram (urad dal)

- 1/4 cup Bengal gram (chana dal)

- 1/4 cup yellow split peas (moong dal)

- 2-3 dried red chilies

- 1 teaspoon cumin seeds

- 1 teaspoon whole black peppercorns

- A pinch of asafoetida (hing)

- Salt to taste

- Water, as needed

- Oil for cooking

Instructions:

1. Rinse the rice and lentils (toor dal, urad dal, chana dal, and moong dal) together until the water runs clear. Soak them in water for 4-6 hours or overnight.

2. After soaking, drain the water from the rice and lentils.

3. In a blender or food processor, grind the soaked rice and lentils along with dried red chilies, cumin seeds, whole black peppercorns, asafoetida, and salt to a coarse paste. Add water as needed to achieve a thick batter-like consistency.

4. Transfer the batter to a mixing bowl and let it ferment for 2-3 hours. Fermentation is optional but enhances the flavor.

5. Once the batter is ready, heat a non-stick dosa tawa (griddle) over medium heat.

6. Pour a ladleful of batter onto the center of the tawa and spread it evenly in a circular motion to form a thick dosa.

7. Drizzle some oil around the edges of the dosa and in the center.

8. Cook the adai dosa until the bottom turns golden brown and crispy.

9. Flip the dosa using a spatula and cook the other side until golden brown.

10. Repeat the process with the remaining batter, adding oil as needed.

11. Serve hot adai dosa with chutney, sambar, or any accompaniment of your choice.

Adai dosa is not only delicious but also packed with protein and fiber, making it a wholesome meal option. Enjoy your homemade adai dosa!