Adai Dosa (Gluten-Free Indian Pancakes)
Description
In India, these thin, gluten-free, vegan dosa made with lentils, chickpeas, and rice are often served for breakfast.
Ingredients
•
3/4 cup uncooked white rice
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1/2 cup chana dal (split chickpeas)
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1/2 cup urad dal (black lentils)
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1/2 cup toor dal (pigeon peas)
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3/4 cup minced red onion
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1 1/2 tablespoons dried hot red pepper flakes, or to taste
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12 leaves fresh curry
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1/4 teaspoon asafoetida powder
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salt to taste
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1 1/2 cups water
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1 tablespoon melted ghee, or as needed
Directions
1
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.
2
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.
3
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.