This adai mix blends several native millets with lentils in the proportions needed for a crisp, protein-rich dosa, saving you the trouble of measuring and soaking each grain separately. Because it's built entirely from millets and dals with no wheat added, it stays naturally gluten-free while still delivering the savoury depth adai is known for. Just soak, grind, and ferment as you would with the traditional recipe.
