Adai dosa recipe | how to make south indian adai dosai 

To soak:

• 1 cup rice 
• ¼ cup toor dal
• ¼ cup chana dal
• 1/4 cup urad dal
• 1/4 cup moong dal
• 1 tablespoon methi / fenugreek seeds

You may also soak and add any legumes like green gram ( hesaru kalu ) matki kalu etc to make it more nutritious.

Other ingredients:

• 5 dried kashmiri red chilli
• 5 green chillies
• 2 onion - finely chopped
• coriander - finely chopped
• Methi leaves - finely chopped ( optional )
• Curry leaves, roughly chopped
• ½ tsp ginger paste
• 1 tablespoon cumin / jeera
• 1 tsp hing / asafoetida
• Salt to taste
• oil for roasting

INSTRUCTIONS

1. Soak all the ingredients listed in soaking for 5 hours. You may soak them late in the night.
2. In the morning grind all the soaked legumes along with green and red chillies and jeera to slightly coarse paste adding water as required.
3. Now transfer the batter into large mixing bowl.
4. In a pan heat oil, lightly saute onion, hing, methi leaves, coriander and curry leaves and ginger. Add this to the grounded batter and mix well making sure everything is combined well, add water if required.
5. Heat the tava and pour a ladleful of batter onto a hot tawa and spread gently. It will be thick like utthapam.
6. Pour a tsp of oil over adai and cook on low to medium flame.
7. Now flip the adai and cook both sides by pressing gently.
8. Serve the adai dosa with green chutney or coconut chutney.