Adai Recipe | Adai Dosa

To a large bowl, add all the lentils and rice. Rinse them very well thrice. Add fresh water and red chilies. Soak them for at least 2 to 4 hours. (overnight is okay)

Drain the water and add them to a grinder jar along with cumin and ginger. Pour fresh water. Blend to a slightly coarse thick batter, adding more water only as needed.

The batter has to be thick yet of spreading consistency. The batter is ready to use now alternately you may rest for 2 to 4 hours at room temperature.

Heat a pan on a medium heat and add few drops of oil. Smear it all over the pan with a kitchen tissue.

While the pan heats, add chopped onions, salt, hing, coriander leaves to the batter. Mix everything well. Taste test and adjust salt.

To make thick adai, keep the consistency of batter thick else add more water as needed for a slightly thin batter. (see photos in the post for consistency).

Regulate the flame to medium. Make sure the pan is hot and pour a ladle full of batter. Spread it quickly like a dosa, thick or thin as per your liking.

Add ½ tsp oil or ghee across the edges. Cook on a medium heat until the edges loosen from the pan. Turn it and cook on the other side as well. Make sure it is cooked on both the sides until crisp.

To make the next one, be sure to heat the pan well. It should be hot but not smoking hot.

Serve adai dosa with coconut chutney or any other chutney.