This adai mix pairs thooyamalli rice with a blend of lentils, pre-measured in the ratio needed for a crisp, protein-packed dosa without the usual soaking-and-grinding routine. Since it's built entirely from rice and dal with no wheat in the mix, it remains naturally gluten-free while keeping the deep, savoury taste adai is loved for. Soak briefly, grind, and cook straight on a hot tawa.
