Adai Dosa (Gluten-Free Indian Pancakes)

In India, these thin, gluten-free, vegan dosa made with lentils, chickpeas, and rice are often served for breakfast.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 220 Calories

Ingredients

• salt to taste
• 1 tablespoon melted ghee, or as needed
• 12 leaves fresh curry
• 1.5 cups water
• 0.75 cup uncooked white rice
• 0.25 teaspoon asafoetida powder
• 0.5 cup chana dal (split chickpeas)
• 0.5 cup urad dal (black lentils)
• 0.5 cup toor dal (pigeon peas)
• 0.75 cup minced red onion
• 1.5 tablespoons dried hot red pepper flakes, or to taste

Recipe Instructions

Step 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.

Step 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.

Step 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.