Adai (Tamil Mixed Lentil Dosa with Ginger)
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Ingredients
- 700 g dosa batter (ready-made)
- 60 g chana dal (split)
- 30 g dried black urad dal
- 100 g carrot, grated
- 1 onion, finely chopped
- 10 curry leaves
- 3 dried red chillies
- 10 g fresh ginger, grated
- 3 tbsp vegetable oil
- 1 tsp asafoetida (hing)
Nutrition (per serving)
- Calories
- 485 kcal
- Protein
- 14.6 g
- Carbohydrate
- 69.9 g
- of which sugars
- 5.3 g
- Fat
- 13.2 g
- of which saturates
- 1.3 g
- Fibre
- 8 g
- Salt
- 0.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the chana dal and urad dal in warm water for 30 minutes, then drain and blitz to a coarse paste with the dried red chillies and a splash of water.
- 2
Stir the lentil paste into the dosa batter along with the grated carrot, chopped onion, curry leaves, grated ginger and asafoetida.
- 3
Heat a large non-stick frying pan over a medium heat and brush with a little of the vegetable oil.
- 4
Pour a ladle of the batter into the pan and spread into a thick circle, about 1cm.
- 5
Drizzle with a little more oil and cook for 3-4 minutes on each side until golden and crisp at the edges.
- 6
Repeat with the remaining batter and serve hot with chutney.
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