Name: Adai Dosa (Gluten-Free Indian Pancakes)
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Uncooked white rice - ¾ cup; Chana dal (split chickpeas) - ½ cup; Urad dal (black lentils) - ½ cup; Toor dal (pigeon peas) - ½ cup; Minced red onion - ¾ cup; Dried hot red pepper flakes, or to taste - 1 ½ tablespoons; Fresh curry - 12 leaves; Asafoetida powder - ¼ teaspoon; Salt to taste - ¼ teaspoon; Water - 1 ½ cups; Melted ghee, or as needed - 1 tablespoon

Ingredients for - Adai Dosa (Gluten-Free Indian Pancakes)

1. Uncooked white rice ¾ cup

2. Chana dal (split chickpeas) ½ cup

3. Urad dal (black lentils) ½ cup

4. Toor dal (pigeon peas) ½ cup

5. Minced red onion ¾ cup

6. Dried hot red pepper flakes, or to taste 1 ½ tablespoons

7. Fresh curry 12 leaves

8. Asafoetida powder ¼ teaspoon

9. Salt to taste ¼ teaspoon

10. Water 1 ½ cups

11. Melted ghee, or as needed 1 tablespoon

How to cook deliciously - Adai Dosa (Gluten-Free Indian Pancakes)

1 . Stage

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 . Stage

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 . Stage

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.