Best Adai Dosa Gluten Free Indian Pancakes Recipes

Ada (Adai) image

Provided by SUSMITA

Time 8h50m

Yield 15

Number Of Ingredients 9

1 cup split Bengal gram (chana dal)
1 cup skinned split black lentils (urad dal)
½ 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

Steps:

Place the chana dal, urad dal, moong dal, and rice into a large bowl and cover with several inches of cool water; allow to soak 8 hours to overnight.
Grind the soaked dal and rice with the salt and red chile peppers into a paste using a mortar and pestle. Add enough water to the mixture to make a batter just thin enough to spread. Stir the cumin seeds into the batter.
Heat a griddle (or a tawa) over medium heat. Gently grease the griddle with oil on the edges and the middle. Ladle the batter on the tawa and spread into a thin circle using the back of the ladle or a large spoon. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate, and serve immediately. Adas are best eaten hot off the griddle.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 29.9 g, Fat 2.5 g, Fiber 5.6 g, Protein 9.1 g, SaturatedFat 0.4 g, Sodium 9.9 mg, Sugar 1.2 g

Dosas (Indian-style Pancakes) image

Provided by jweakman

Time 1h5m

Yield 8

Number Of Ingredients 16

1 cup brown rice flour
½ cup whole wheat flour
1 ½ cups water
1 red onion, finely chopped
1 clove garlic, minced
¼ cup fresh cilantro, chopped
¼ teaspoon white sugar
½ teaspoon ground turmeric
1 teaspoon ground cumin
2 teaspoons whole mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon ground ginger
1 pinch cayenne pepper
3 tablespoons rice vinegar
1 tablespoon vegetable oil

Steps:

Stir the brown rice and whole wheat flours together in a mixing bowl. Stir in the water to make a thin batter. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended. Cover, and refrigerate for at least 1/2 hour, or overnight.
To cook the dosas, heat the oil in a skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer. Cook 1 minute, turn, and cook 1 minute more. Remove from the pan. Repeat with remaining batter.

Nutrition Facts : Calories 118.8 calories, Carbohydrate 21.2 g, Fat 2.8 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 4.1 mg, Sugar 1 g