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Adai Dosa (Gluten-Free Indian Pancakes)
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 130 minutes
Traditional Indian dosa made with lentils, chickpeas, and rice - thin, gluten-free, and vegan - perfect for a delicious breakfast.
Ingredients:
0.75 cupuncookedwhite rice
0.5 cupchana dal (split chickpeas)
0.5 cupurad dal (black lentils)
0.5 cuptoor dal (pigeon peas)
0.75 cupmincedred onion
1.5 tablespoons dried hot red pepper flakes, or to taste
12leavesfresh curry
0.25 teaspoonasafoetida powder
salt to taste
1.5 cups water
1tablespoonmeltedghee, or as needed
Instructions:
Soak rice and all dals in cold water for 45 minutes. Rinse thoroughly, then grind into a coarse meal.
Combine onion, pepper flakes, curry leaves, asafoetida powder, and salt in a bowl. Gradually pour in water while stirring to achieve a smooth consistency. Allow the mixture to ferment in a warm spot for at least 45 minutes, but preferably longer.
Prepare your frying pan by generously coating it with luxurious melted ghee over medium heat. Pour a portion of batter into the pan and spread it thinly and evenly in a circular shape, then generously drizzle with more ghee. Cook until it reaches a beautiful golden brown color, around 5 to 8 minutes, remembering to flip halfway through. Repeat this process for the remaining adai dosa to enjoy a delightful meal.