Adai Dosa (Gluten-Free Indian Pancakes)

Name: Adai Dosa (Gluten-Free Indian Pancakes)
Total time: 130
Yield: 8
Ingredients: ¾ cup uncooked white rice; ½ cup chana dal (split chickpeas); ½ cup urad dal (black lentils); ½ cup toor dal (pigeon peas); ¾ cup minced red onion; 1 ½ tablespoons dried hot red pepper flakes, or to taste; 12 leaves fresh curry; ¼ teaspoon asafoetida powder; salt to taste; 1 ½ cups water; 1 tablespoon melted ghee, or as needed

Recipe by Allrecipes Member from allrecipes.com

Breakfast 2 Hr. 10 Mins.

Ingredients

8 servings

•

¾ cup uncooked white rice
•

½ cup chana dal (split chickpeas)
•

½ cup urad dal (black lentils)
•

½ cup toor dal (pigeon peas)
•

¾ cup minced red onion
•

1 ½ tablespoons dried hot red pepper flakes, or to taste

•

12 leaves fresh curry
•

¼ teaspoon asafoetida powder
•

salt to taste
•

1 ½ cups water
•

1 tablespoon melted ghee, or as needed

Instructions

Combine rice and all dals in a bowl of cold water; soak for 45 minutes. Rinse several times and drain. Grind into a coarse meal.
Add onion, pepper flakes, curry leaves, asafoetida powder, and salt. Slowly add water and stir until smooth. Let sit in a warm place until is starts to ferment, at least 45 minutes, but ideally longer.
Grease a frying pan with melted ghee and set over medium heat. Ladle some batter into the pan; spread it thinly and evenly into a circular shape and drizzle with more ghee. Cook until golden brown, 5 to 8 minutes, flipping halfway through. Repeat to cook remaining adai dosa.