Adai Dosa

Ingredients

• 1 cup Raw Rice (Sona Masuri or Ponni)
• 1 cup Idli Rice (Parboiled Rice)
• 0.5 cup Toor Dal (Pigeon Peas)
• 0.5 cup Chana Dal (Bengal Gram)
• 2 tablespoons Urad Dal (Black Gram)
• 2 tablespoons Moong Dal (Yellow Lentils)
• 6 pieces Dried Red Chilies
• 1 teaspoon Fennel Seeds (Saunf)
• 1 inch piece Ginger
• 0.25 teaspoon Asafoetida (Hing)
• 2 sprigs Fresh Curry Leaves
• 1.5 teaspoons Salt

Instructions

1. 1

   Wash the rice and all four lentils together in a large bowl until the water runs clear.

2. 2

   Soak the rice and lentil mixture in enough water to cover them by 2 inches for at least 4 hours.

3. 3

   Drain the soaking water and transfer the mixture to a blender or wet grinder in batches.

4. 4

   Add the red chilies, fennel seeds, ginger, and salt to the blender; grind to a slightly coarse batter using minimal water.

5. 5

   Transfer the batter to a bowl and stir in the asafoetida and finely chopped curry leaves; the consistency should be thicker than regular dosa batter.

6. 6

   Heat a cast-iron tawa or griddle over medium heat and grease lightly with oil.

7. 7

   Pour a ladleful of batter in the center and spread it in a circular motion to form a thick crepe, then drizzle oil around the edges.

8. 8

   Cook until the bottom is golden brown and crisp, flip to cook the other side for 1 minute, and serve hot.