Adai Dosa

INGREDIENTS
for soaking
½ cup regular rice or idli rice or parboiled rice
¼ cup chana dal (split and husked bengal gram)
¼ cup urad dal (split and husked black gram)
¼ cup tuvar dal (arhar dal, pigeon pea lentils)
2 dry red chilies - byadagi or kashmiri
1.5 cups water for soaking
for making adai batter
1.5 teaspoons chopped ginger
1 generous pinch hing
1 chopped green chili - optional
½ teaspoon cumin seeds - optional
⅔ to ¾ cup water for grinding or add as required
⅓ cup finely chopped onions or pearl onions or shallots
2 teaspoons chopped curry leaves or 8 to 10 curry leaves - chopped
¼ cup chopped coriander leaves
¼ cups grated coconut - optional
other ingredients
salt as required
oil as required

INSTRUCTIONS
for soaking
rinse and then soak regular rice or idli rice, chana dal, urad dal and tuvar dal and 2 dry red chilies (byadagi or kashmiri) in 1.5 cups water for 2 to 3 hours. you can also keep overnight.
making adai batter
later drain all the water and add the rice, lentils and red chilies in a grinder jar.
also add chopped ginger and hing. at this step you can also add 1 green chili and ½ teaspoon cumin seeds.
add ⅔ to ¾ cup water and grind to a semi coarse batter. do not make the batter fine.
take all the batter in a mixing bowl. cover and keep aside for minimum 20 minutes or till 1 to 2 hours.
now add finely chopped onions (or pearl onions or shallots), chopped coriander leaves and chopped curry leave. you can also add ¼ cup grated coconut.
add salt as required. mix very well.
making adai
heat a tawa and spread a bit of oil on it.
take a ladle full of the batter and pour the batter on tawa. quickly spread the batter to a round circle.
with a back of a spoon make a small dent or hole in the center. this helps in cooking the adai evenly.
drizzle some oil in the center as well as on the sides.
cook on medium-low to medium flame till the adai is crisp and golden. then flip them. you can also cover it with a lid and then cook.
cook the adai on the second side till it is cooked well and has golden brown spots. flip and then serve.
you can serve protein-rich adai with some white butter, jaggery, idli-dosa podi or avial. you can also pair it with coconut chutney or tomato chutney or tomato-onion chutney.

Note:
if you want to make adai dosa, then ferment the batter for 4 to 7 hours.
Pic Courtesy: Google
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