Name: Soft Mixed-Dal Adai
Yield: 4 servings
Ingredients: Rice, white basmati (raw) — ⅓ cup + 1 tbsp (80 g); Chana dal — 3 tbsp (40 g); Toor / arhar dal — 3 tbsp (40 g); Urad dal, split — 1½ tbsp (20 g); Moong dal, yellow split — 1½ tbsp (20 g); Ginger, fresh — 2 tsp (10 g); Kashmiri chilli powder (mild) — ¼ tsp (1 g); Asafoetida (hing) — pinch (0.3 g); Curry leaves — 8 leaves, chopped (1 g); Water — ¾ cup + 1 tbsp (200 ml); Rock salt (sendha namak) — ¾ tsp (3.5 g); Ghee (cow) — for cooking (16 g)

Method

How to cook it

Step 1: Soak rice and dals 3 hours.
Step 2: Grind coarse with ginger, chilli and water.
Step 3: Mix in hing, curry leaves and salt.
Step 4: Spread thick on tawa; drizzle ghee; cover and cook on low 3 minutes per side until soft-cooked.

Nutrition

Per serving, estimated

214kcal

Energy

8.3g

Protein

Fat

32.1g

Carbohydrate

3.9g

Fibre

0.9g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Soft Mixed-Dal Adai

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

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Also good this season

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Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Rice, white basmati (raw)	⅓ cup + 1 tbsp	80 g	400 g
Chana dal	3 tbsp	40 g	200 g
Toor / arhar dal	3 tbsp	40 g	200 g
Urad dal, split	1½ tbsp	20 g	100 g
Moong dal, yellow split	1½ tbsp	20 g	100 g
Ginger, fresh	2 tsp	10 g	50 g
Kashmiri chilli powder (mild)	¼ tsp	1 g	5 g
Asafoetida (hing)	pinch	0.3 g	1.5 g
Curry leaves	8 leaves, chopped	1 g	5 g
Water	¾ cup + 1 tbsp	200 ml	1000 ml
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g
Ghee (cow)	for cooking	16 g	80 g