Adai Dosa

Ingredients

• 1 cup rice
• 1 tbsp. chana dal (Bengal gram)
• 1 tbsp. tuvar dal (split pigeon pea)
• 1 tbsp. urad dal (split black gram)
• 1/2 tsp. fenugreek seeds
• 2 dry red chilies
• 1/4 tsp. asafoetida (hing)
• to taste salt
• oil to shallow fry

Steps

1. Leave the rice, dals, fenugreek seeds, and dried red chilies to soak overnight. Drain and grind with salt and asafoetida to make a batter of pouring consistency.
2. Heat a nonstick tawa or griddle, smear with oil, and drizzle water over it. Wait for the sizzle and for the water to evaporate, then pour on a ladleful of batter.
3. Using the ladle in a rotating motion, spread the batter evenly. Fry both sides with 1 tsp. oil, then make the rest in the same way. Serve hot with chilli-garlic chutney and nalla karam podi or any idli podi.