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1 cup whole mung beans

¼ cup long-grain rice

1 tablespoon ginger, peeled and chopped

1 tablespoon green chile, chopped, or to taste

1½ cups water, divided

2 teaspoons salt, or to taste

2 tablespoons cilantro, finely chopped

2 to 3 tablespoons canola or vegetable oil

2 cups Madras Potatoes (page 99), optional

1. Combine whole mung and rice in mixing bowl. Wash in 3 to 4 changes of water. Soak for 4 hours or overnight. Drain the water.

2. Combine dal mixture, ginger, green chiles, and 1 cup water. Grind half of the mixture at a time in a blender. Transfer ground mixture to a large bowl.

3. Mix in salt and cilantro. Add up to ½ cup water, to achieve a batter consistency. You may need to add 2 to 4 more tablespoons of water as you make the dosas, if the batter is too thick to spread.

4. Heat a nonstick fry pan or grill pan on medium-high heat or make the dosas on an electric grill pan heated to 400ºF.

5. Lightly coat the pan with oil. Pour ¼ cup of batter in the center of the heated pan. With the back of a large spoon, immediately spread the batter into an 8-inch-wide circle, about the thinness of a crepe. Pour 1 teaspoon oil around the edges and cook until the edges start lifting from the pan. Cook for 3 to 4 minutes until one side is light brown. Gently lift dosa, flip over, and cook for 1 minute.

6. Serve dosas plain or stuff with potato filling (see Stuffed Dosa, below). Serve them with Tomato-Coconut Chutney (page 186) or Coconut Chutney (page 185).

STUFFED DOSA: Use potato filling, Madras Potatoes (page 99). Cook dosa as above until step 5 and then flip the dosa to original side. Place about 2 tablespoons of potato filling in the center. Flip each side of the dosa over the filling, making a stuffed roll.

NOTE: These are best served fresh cooked and hot. Refrigerate the leftover batter for up to 3 days and make fresh dosa when ready to eat.

NUTRITION INFORMATION PER SERVING:

Calories: 95;

Total Fat: 3 g (Saturated Fat: 0.5 g);

Carbohydrate: 14 g; Protein: 4 g; Fiber: 3 g;

Sodium: 197 mg

GF, LF

Bean-Rice Pancakes

Adai

SOAK: 4 hours to overnight

PREP: 15 minutes

COOK: 60 minutes

MAKES: 12 servings

SERVING SIZE: 1 adai

These pancake-like cakes are usually served for breakfast in southern India. I’m more likely to make them for dinner for a variation from my traditional dal adai and rice meal.

1 cup uncooked long-grain rice

½ cup (split, hulled) chana dal

¼ cup (split, hulled) urad dal

¼ cup (split, hulled) mung dal

1 tablespoon ginger, peeled and chopped

1 tablespoon green chile, finely chopped, or

to taste

1 cup water

1 teaspoon salt

2 tablespoons cilantro, finely chopped

2-3 tablespoons canola or vegetable oil

½ onion, finely chopped

1. Combine rice and chana, urad, and mung dals in a mixing bowl. Wash in 3 to 4 changes of water. Soak for 4 hours or overnight. Rinse in 1 to 2 changes of water. Drain the water.

2. In a blender, grind the dal mixture with the ginger, green chile, and water. The mixture should be slightly coarse or grainy. Transfer to a large bowl.

3. Mix in salt and cilantro.

4. Heat a nonstick fry pan or grill pan on medium-high heat or make the adai on an electric grill pan heated to 400ºF.

5. Lightly coat the pan with oil. Pour about ¼ cup of batter in the center of the heated pan and spread with the back of a large spoon to a 6-inch-wide circle. Pour 1 teaspoon oil around the edges and cook until the edges start lifting from the pan. Cook for 3 to 4 minutes until one side is light brown. Lift gently and flip it over. Cook for 1 minute. Repeat with remaining batter.

6. Flip adai back over and sprinkle each with 1 tablespoon of onions. Serve hot with Tomato-Coconut Chutney (page 186) or Coconut Chutney (page 185).

NOTE: These are best served fresh cooked and hot. Refrigerate the leftover batter for up to 3 days and make fresh adai when ready to eat.

NUTRITION INFORMATION PER SERVING:

Calories:

139; Total