Name: Adai Recipe | Adai Dosa
Ingredients: ¾ cup rice (idly rice or short grain parboiled rice like sona masuri or ponni); ¼ cup chana dal (split skinned bengal gram); ¼ cup toor dal (split skinned pigeon peas); 2 tablespoons moong dal (split skinned green gram); 2 tablespoons urad dal (split skinned black gram); ¾ to 1 inch ginger peeled; 4 to 5 dried red chilies (l use less spicy variety, adjust to taste); ¾ to 1 teaspoon cumin seeds; ⅛ teaspoon Hing (asafoetida); ½ teaspoon salt (adjust to taste); ½ cup water (more as required to make thick batter); 2 tablespoons Oil or ghee as needed; 1 small onion very finely chopped (about 2 to 3 tbsps.); 2 tablespoons coriander leaves finely chopped

Ingredients

¾ cup rice (idly rice or short grain parboiled rice like sona masuri or ponni)
¼ cup chana dal (split skinned bengal gram)
¼ cup toor dal (split skinned pigeon peas)
2 tablespoons moong dal (split skinned green gram)
2 tablespoons urad dal (split skinned black gram)
¾ to 1 inch ginger peeled
4 to 5 dried red chilies (l use less spicy variety, adjust to taste)
¾ to 1 teaspoon cumin seeds
⅛ teaspoon Hing (asafoetida)
½ teaspoon salt (adjust to taste)
½ cup water (more as required to make thick batter)
2 tablespoons Oil or ghee as needed
1 small onion very finely chopped (about 2 to 3 tbsps.)
2 tablespoons coriander leaves finely chopped

Steps

Preparation

Put all the rice and lentils in a large bowl and rinse them very thoroughly thrice. Add fresh water and the red chilies, then soak for at least 2 to 4 hours; soaking overnight is also fine.
Drain the soaked ingredients and put them in a grinder jar with cumin and ginger. Pour in fresh water and blend to a thick, slightly coarse batter, adding further water only when needed.
Keep the batter thick but spreadable. It can be used immediately, or left at room temperature for 2 to 4 hours.

How to cook Adai

Prepare the pan on medium heat: after heating it, spread a few drops of oil over its whole surface with a kitchen tissue.
While the pan is heating, mix the chopped onions, salt, hing and coriander leaves thoroughly into the batter. Taste and adjust the salt.
For thick adai, leave the batter thick; for a slightly thinner batter, add more water as needed.
Set the flame to medium and make sure the pan is hot. Pour in a ladleful of batter and spread it quickly like a dosa, making it thick or thin as you prefer.
Add ½ tsp oil or ghee along the edges and cook over medium heat until the edges release from the pan. Turn it over and cook the other side, making sure both sides are cooked until crisp.
Heat the pan well before making the next adai, but keep it below smoking-hot temperature.
Coconut chutney or any other chutney can accompany the adai dosa.