Name: Adai Recipe | How to make Adai Dosa
Ingredients: 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 (tur dal, arhar dal, pigeon pea lentils); 2 dry red chilies – byadagi or kashmiri, seeds removed; 1.5 cups water – for soaking; 1.5 teaspoons chopped ginger; 1 generous pinch asafoetida (hing); 1 chopped green chili – optional; ½ teaspoon cumin seeds – optional; ⅔ to ¾ cup water – for grinding or add as required; ⅓ cup onions (finely chopped) or finely chopped or pearl onions or shallots; 2 teaspoons curry leaves (chopped finely) or or 8 to 10 curry leaves, chopped; ¼ cup coriander leaves (chopped); ¼ cups grated coconut – optional; salt as required; oil as required

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 (tur dal, arhar dal, pigeon pea lentils)
2 dry red chilies – byadagi or kashmiri, seeds removed
1.5 cups water – for soaking

More ingredients

1.5 teaspoons chopped ginger
1 generous pinch asafoetida (hing)
1 chopped green chili – optional
½ teaspoon cumin seeds – optional
⅔ to ¾ cup water – for grinding or add as required
⅓ cup onions (finely chopped) or finely chopped or pearl onions or shallots
2 teaspoons curry leaves (chopped finely) or or 8 to 10 curry leaves, chopped
¼ cup coriander leaves (chopped)
¼ cups grated coconut – optional
salt as required
oil as required

Steps

Soaking rice and lentils

Rinse rice or idli rice, chana dal, urad dal, tuvar dal and dry red byadagi or Kashmiri chilies. Soak in 1.5 cups water for 2 to 3 hours, or leave overnight.

Making adai batter

Drain all the water and put the rice, lentils and red chilies in a grinder jar.
Add chopped ginger and hing; if using, add 1 green chili and ½ teaspoon cumin seeds at this stage.
Grind with ⅔ to ¾ cup water to a semi-coarse, medium-thick batter. Do not grind fine.
Put all the batter in a mixing bowl, cover and leave at least 20 minutes or for 1 to 2 hours.
Add finely chopped onions, pearl onions or shallots, chopped coriander and curry leaves. Grated coconut can also be added.
Season with salt as required and mix very well.

Making adai

Heat a cast-iron skillet or tawa and spread a little oil over it.
Pour a ladleful of batter onto the tawa and quickly spread into a round circle.
Use the back of a spoon to make a small dent or hole in the centre for even cooking.
Drizzle oil into the centre and around the sides.
Cook over medium-low to medium heat until crisp and golden, then flip. You may also cover with a lid when cooking.
Cook the second side until done well with golden-brown spots, then flip and serve. Make the remaining adai in batches this way.
Serve with white butter, jaggery, idli-dosa podi or avial, or pair with coconut, tomato or tomato-onion chutney.