Adai Dosa - Mixed Lentil pancakes

 A usual healthy breakfast made in most of our homes.  Normally Adai is served with Aviyal in hotels, which actually i have not tasted yet. We used to have adai with coconut chutney and i find it to be a good combo. Normally i don't use to follow any measurements with the dal for adai and will just add a variety of dal with rice and urud .
To blog it here i have followed some measurements but still you can mix and match the dals with no compromise on taste.  To enhance the taste, lot of onions and coriander can be added.  Adai dosa's are usually thick but i like it to have nor too thick nor too thin , more like the dosa. It does not require any fermentation and can be grinded using mixer.

Adai Dosa Recipe - Ingredients:
Preparation time: 20 mins | Cooking time: 10 mins | Recipe Cuisine: South Indian | Recipe Category: Breakfast                                                                      

To Soak and Grind:
Idli rice/ Raw rice - 1 cup
Channa dal  - 1/4 cup
Masoor dal - 1/4 cup
Toor dal - 1/4 cup
Moong dal  - 1/4 cup
Urud dal - 1 tbsp
Dry red chili   - 10 - 15 nos.

To add to the batter:
Onion - 2 (finely chopped)
Coriander  - few sprigs finely chopped
Curry leaves -  2-3 sprigs
Asafoetida  -  1/2 tsp
Salt to taste.

Method:
1. Soak the rice and dal separately for 5-6 hours or overnight.

2. Grind the red chili and rice coarsely

 

3. Now add all the dals.

 

3. Grind together to a coarse batter. (If you want thin dosa type grind smooth.). Then add salt and asafoetida and give a mix.

 

4. Add the chopped onions, coriander leaves and  curry leaves to the grounded batter and keep aside for 30 mins.  Heat a dosa tawa and pour a ladle of the batter and spread it in circular motion to a dosa.

 

5. Drizzle some oil and flip to cook the other side.

 

Serve hot with coconut chutney or aviyal.

Note:

• Hing gives a nice flavor to the adai, so don't skip it.
• Adjust the no of red chili according to your spice level.