Adai Dosa Multi-Dal

Tamil Nadu's protein-packed cousin of the dosa — a thick, coarse-ground batter of rice and three lentils spiced with dried chili and pepper. Combining chana, toor, and urad dal pushes the protein to 21g per serving, making adai one of the most protein-complete plant-based breakfasts in Indian cooking.

Ingredients

• 1/2 cup raw rice
• 1/4 cup chana dal
• 1/4 cup toor dal
• 2 tbsp urad dal
• 3 dried red chilies
• 1/2 tsp black pepper
• 1/2 tsp cumin seeds
• Salt to taste
• 1 tsp oil per dosa

Instructions

1. Soak rice and all three dals together for 4 hours.
2. Drain and grind coarsely with red chilies, pepper, cumin, and salt — keep the batter thick.
3. Rest the batter 30 minutes at room temperature.
4. Heat a cast-iron tawa over medium-high heat.
5. Pour a ladle of batter and spread into a thick dosa; drizzle oil around the edges.
6. Cook 3 minutes until the underside is dark gold, then flip and cook 2 minutes more.
7. Serve with coconut chutney or avial.