Multi-Millet Adai (Protein Dosa)

Ingredients

• Foxtail millet — 1/2 cup (90 g)
• Chana dal (split chickpea) — 1/4 cup
• Toor dal (split pigeon pea) — 2 tablespoons
• Urad dal (split black gram) — 2 tablespoons
• Dried red chili — 4-5
• Curry leaves — 10-12 leaves
• Asafoetida (hing) — 1/4 teaspoon
• Onion, finely chopped — 1 medium
• Salt — 1 teaspoon
• Oil — 3-4 tablespoons (for cooking)

Instructions

1. 1

   Wash the foxtail millet, chana dal, toor dal, urad dal, and dried red chilies together. Soak in plenty of water for 2 hours. Drain.

2. 2

   Grind the soaked mixture in a wet grinder or blender to a coarse, thick batter. Adai batter should not be smooth -- the coarse texture gives it its characteristic crunch. Add just enough water to grind, keeping the batter thick.

3. 3

   Transfer the batter to a bowl. Add chopped onion, curry leaves, asafoetida, and salt. Mix well. The batter should be thick and spreadable but not pourable like dosa batter.

4. 4

   Heat a flat tawa or cast-iron skillet over medium heat. Drizzle a few drops of oil and wipe with a cloth.

5. 5

   Pour a ladleful of batter onto the center and spread it into a thick circle about 6 inches in diameter using the back of the ladle. Make a small hole in the center.

6. 6

   Drizzle 1 teaspoon of oil around the edges and in the center hole. Cook on medium heat for 3-4 minutes until the bottom is golden and crisp.

7. 7

   Flip carefully and cook the other side for 2-3 minutes. The adai should be golden brown and crisp on both sides.

8. 8

   Serve hot with avial, jaggery, butter, or coconut chutney.