Breakfast Options
Mixed Dal Adai
A thick, hearty South Indian pancake from a mix of chana dal, toor dal and a little rice. Far more protein than a regular dosa and needs no fermenting.
360
kcal
19g
protein
56g
carbs
6g
fat
Per serving · makes 2 · 25 minutes
Ingredients
- •Half a cup chana dal
- •A quarter cup toor dal
- •A quarter cup rice
- •2 dried red chillies
- •A pinch of asafoetida
- •A few curry leaves
- •Salt to taste
- •A little oil
Method
- 1.Soak the dals and rice together for 3 to 4 hours, then drain.
- 2.Blend with the red chillies, asafoetida, curry leaves and salt into a slightly coarse, thick batter.
- 3.Spread thick on a hot tawa, make a small hole in the middle, and drizzle a little oil around and into it.
- 4.Cook on medium until crisp underneath, flip, and cook the other side. Serve with chutney or a spoon of curd.
Coach’s note
Adai is meant to be thicker than a dosa, so do not thin the batter. The chana dal is what gives it the protein and the crunch.
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