Ada

Ingredients

• 1 cup split Bengal gram (chana dal)
• 1 cup skinned split black lentils (urad dal)
• 1/2 cup split yellow lentils (moong dal)
• 1 cup rice
• salt to taste
• 2 dried red chile peppers, or to taste
• water, as needed
• 2 tablespoons cumin seeds
• 2 tablespoons cooking oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the Bengal gram, skinned black lentils, yellow lentils and rice together, then cover with plenty of water and soak for at least 2 hours.

2. Drain the soaked grains and lentils, then grind them with the dried red chile peppers and a little water to a thick, slightly coarse batter.

3. Stir in the cumin seeds and salt, adding a splash of water if needed so the batter spreads easily but still holds its shape.

4. Heat a cast-iron or nonstick griddle over medium heat and lightly brush it with cooking oil.

5. Ladle a spoonful of batter onto the griddle and spread it into a thin round with the back of the ladle.

6. Drizzle a little oil around the edges, cover, and cook for 1 to 2 minutes until the underside is golden and the top looks set.

7. Flip the adai and cook another minute until both sides are golden and crisp at the edges.

8. Repeat with the remaining batter, re-oiling the griddle as needed, and serve the adai warm.