🇮🇳 Indian Vegetarian

Adai Dosa Lentil Crepe

Name: Adai Dosa Lentil Crepe
Prep time: 36 min
Cook time: 18 min
Total time: 54 min
Yield: 2 servings
Cuisine: Indian
Ingredients: to taste Salt; 2-inch piece Ginger; 2 Green Chili; 1/2 tsp Mustard Seeds; 2 sprigs Curry Leaves; 1 tsp Dried Red Chilies; a pinch Asafoetida; 1 cup, mixed Lentils; 2 tbsp Coconut Oil

🇮🇳 Indian

Thick multi-lentil adai with drumstick-leaf flecks, the Tamil crepe that needs no fermenting. Crisp where it should be, pillowy where it counts. Serve with coconut chutney and hot sambar.

Prep 36 min Cook 18 min Serves 2 Medium

Ingredients

Saltto taste
Ginger2-inch piece
Green Chili2
Mustard Seeds1/2 tsp
Curry Leaves2 sprigs
Dried Red Chilies1 tsp
Asafoetidaa pinch
Lentils1 cup, mixed
Coconut Oil2 tbsp

Instructions

1
Soak the rice and urad dal (with fenugreek seeds) separately for 4-6 hours, then grind each to a smooth batter with cold water, combine and ferment overnight.
2
Stir the fermented batter gently; it should be thick but pourable. Add a splash of water only if needed.
3
Grease the pan lightly with a cut onion dipped in oil — the old non-stick trick.
4
Pour, spread with the back of the ladle in ever-widening circles, and trickle oil down the sides.
5
Wait for the edges to lift on their own, then flip for a minute more; serve hot with chutney and sambar.

Chef's tip

In cold weather, leave the batter in the oven with just the light on.

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Video: Adai - Paruppu Adai Dosai - Lentil/Gram Dosa · on YouTube