Traditionally Adai (South Indian Lentil Pancake ) is made with a mixture of lentils in a certain proportion. This is my own version.
Sometimes, you have a little bit of all dals remaining in your pantry, then this is the best way to clean up all those bottles. You have soak the dals and then grind them to a fairly smooth paste.
Unlike a regular dosai, this batter requires no fermentation. You can immediately make the pancakes and serve with pickles / curds / jaggery. This is a highly nutritious food and packs a lot of protein with not much of fat. And you make it no-fat too if you are using a non-stick pan.
Paruppu Adai with Molagai Podi
Makes about 16 pancakes