Multi-grain Adai

Packed with lot of flavors & loads of protein, multi-grain adai is my take on Navadhanya adai. Navadhanya adai is a healthy variety of dosa made from nine lentils/grains including rice. Though traditional navadhanya adai could possibly use different set of grains, I gave it a shot with the grains available in my pantry. Nevertheless, adai came out perfectly delicious and tasted heaven with aviyal on the side.

Basic Info
Complexity - Simple
Prep time - 3-4 hrs
Cook time - 30 mins - 1 hr
Serves - 25 - 30 nos (approximately)

Note
You can store the unused batter in refrigerator for upto 2 days.

Ingredients
Toor dal - 1/4 cup
Channa dal - 1/4 cup
Moong dal - 1/4 cup
Masoor dal - 1/4 cup
Black Channa - 1/4 cup
Rajma (Kidney beans) - 1/4 cup
Red Choli (karamani) - 1/4 cup
Whole green moong - 1/4 cup
Rice - 1/2 cup
Curry leaves - 2 sprigs
Salt - to taste
Red chillies - 5-6 nos
Green chillies - 2-3 nos
Hing - 1 tsp

Method

Soak all the dals together in water for about 2-3 hrs. Soak rice separately in water for the same amount of time.

Grind all of the soaked dals, rice and other ingredients together into a coarse and slightly thicker batter.

Heat a flat griddle on medium-high. When hot, spoon a couple of ladles of the batter on to the griddle and spread it in a circular motion. Add 1/2 tsp of sesame oil around the adai.

Once cooked, flip it to the other side and drizzle 1/2 tsp of oil around the adai. After both the sides are cooked, remove from heat and serve it hot with favorite side of yours!