Adai - dosa

I recently stumbled upon Saffron Hut's - 16 Bean Adai. In my constant quest for cooking healthy food, I found this really interesting. While I was disappointed when I couldn't find it in my recent trip to the grocery store, I was still determined to make Adai. Surprisingly, or not so surprisingly, this was not one of my favorites growing up. So I never made it myself.  So I searched a few blogs for the measurements of the dals for this recipe, before asking my mom. All the ones I browsed had rice in a good proportion while the one that my mom gave had very less rice. So my mom wins, again... Here is how I made it.

Ingredients:

1 cup channa dal
1/2 cup moong dal
1/4 cup toor dal
1/4 cup urad dal
Half of 1/4th cup rice
4-5 red chillies
1/4 tsp hing
1 tsp cumin seeds
1 inch piece of ginger - grated
Salt

Method:

So all the dals, rice and red chillies together for about 2-4 hours. Then grind it along with water, hing and salt. You  shouldn't grind this into smoothly, it should be coarse. Then add the cumin seeds and grated ginger. My mom said since it is all dals and may be a little hard on some tummies, the cumin and ginger should help. The batter is ready for dosa. Unlike regular dosa, you soak for less time and no time needed for fermenting. So I guess this is the one if you more time than rava dosa and less time than regular dosa, more importantly if you are looking for something healthy and wholesome.

Adai with onion chutney applied inside and allam (ginger) pachadi on the side.

I will still make the 16 bean adai once I find the beans.. soon.