🌾 Adai Dosa : A Protein-Rich South Indian Delight 🍛

📝 Ingredients

• 1 cup raw rice
• ½ cup toor dal (split pigeon peas)
• ¼ cup chana dal (Bengal gram)
• 2 tbsp urad dal (black gram)
• 2 tbsp moong dal (green gram)
• 2–3 dried red chillies
• 1 tsp cumin seeds
• 1 inch ginger (optional)
• 1 onion, finely chopped
• A few curry leaves
• Salt to taste
• Oil for cooking

👩‍🍳 Instructions

1. Soak rice and all dals together with red chillies for 3–4 hours.
2. Drain the water and grind into a slightly coarse batter with a little water — thicker than regular dosa batter.
3. Add salt, chopped onions, curry leaves, and cumin seeds. Mix well.
4. Heat a tawa (griddle) and spread a ladleful of batter in a circular motion to form a thick dosa.
5. Drizzle a little oil around the edges.
6. Cook till golden brown on one side, flip, and cook the other side.
7. Serve hot with aviyal, coconut chutney, or jaggery butter for a traditional touch.

💡 Tips

• You can add grated carrots or drumstick leaves (moringa) for extra nutrition.
• The batter doesn’t need fermentation, so it’s instant and easy!
• Use leftover batter within 2 days (refrigerate it).