Ingredients
15
15 servings
- •1 cup split Bengal gram (chana dal)
- •1 cup skinned split black lentils (urad dal)
- •½ cup split yellow lentils (moong dal)
- •1 cup rice
- •salt to taste
- •2 dried red chile peppers, or to taste
- •water, as needed
- •2 tablespoons cumin seeds
- •2 tablespoons cooking oil
Instructions
- Place the chana dal, urad dal, moong dal, and rice into a large bowl and cover with several inches of cool water; allow to soak 8 hours to overnight.
- Grind the soaked dal and rice with the salt and red chile peppers into a paste using a mortar and pestle. Add enough water to the mixture to make a batter just thin enough to spread. Stir the cumin seeds into the batter.
- Heat a griddle (or a tawa) over medium heat. Gently grease the griddle with oil on the edges and the middle. Ladle the batter on the tawa and spread into a thin circle using the back of the ladle or a large spoon. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate, and serve immediately. Adas are best eaten hot off the griddle.
Nutritional Facts
Per 15 servings
- Calories: 177
- Carbohydrate: 30g
- Fat: 3g
- Fiber: 6g
- Protein: 9g
- Sugar: 1g
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