Light Adai

Moong-Forward Mixed Lentil Dosa

⏱ 20 min active + soak 4-5 hr, no fermentation🍽 2 (makes 5 dosas) लोगों के लिए💪 ~10g per serving🧈 कम फैट

सामग्री

Dosa rice 60 g
split moong dal (dhuli moong dal) 60 g
toor dal (arhar dal) 20 g — a classic adai uses roughly equal parts urad, chana, and toor dal, all a bigger FODMAP load than this gut wants in one dosa, this version leans almost entirely on moong and keeps toor to a small flavour role
cumin seeds 1 tsp
hing a pinch
curry leaves 6-8, chopped
salt to taste
oil 1 tsp

Wash and soak rice, moong dal, and toor dal together 4-5 hours.
Drain and grind coarsely — adai batter is grainier than dosa batter, not smooth — with cumin, hing, and a little water.
Stir in curry leaves and salt. No fermentation needed, use the batter right away.
Heat tawa, pour a ladle of batter, and spread into a medium-thick round.
Drizzle 1/2 tsp oil, cover, and cook 3 minutes on medium heat until golden and crisp at the base.
Flip and cook 2 minutes more. Serve hot.

वैरिएशन: stir 2 tbsp grated pumpkin (kaddu) into the batter for natural sweetness and a softer bite.