This dosa has a good combination of carbohydrates and proteins and is quite filling. Red chillies, curry leaves and asafoetida impart lovely flavours. Though this can be eaten alone, try it with Mint & Coriander leaves Chutney with Coconut for a memorable meal.
1¼ cups/290g raw white rice
2 tablespoons chana dal (skinned and split Bengal gram)
2 tablespoons toor dal (skinned and split pigeon peas)
1 tablespoon urad dal (skinned and split black gram)
1 tablespoon moong dal (skinned and split moong beans)
15 dried Kashmiri red chilli peppers, stemmed
10-15 fresh curry leaves
1 teaspoon asafoetida
1¼ teaspoons salt or to taste
Vegetable oil for cooking adai
- Wash the rice and lentils, and soak in water for 4 hours.
- Soak the red chillies in 1 cup/250ml hot water for ½ an hour.
- Drain and transfer the rice and lentils to an electric blender. Add the curry leaves, asafoetida, salt, and the red chillies and the soaking liquid. Blend to make a slightly coarse (90% smooth), medium batter. Transfer to a bowl.
- Heat a dosa griddle over medium-low heat until a few drops of water dropped onto the surface of the griddle sizzle immediately.
- Smear a few drops of oil on the hot griddle. Pour about ½ cup/125ml of the batter into the centre of the griddle. Gently spread in a circular motion to make a thick 6-inch/15-cm dosa.
- Make a small hole in the centre with a palette knife and pour a few drops of oil into it.
- Cover the griddle with a tight-fitting lid. Cook until the top of the dosa has set entirely, and the underside is golden brown, about 3 minutes.
- Drizzle over some oil, flip the dosa with a spatula and cook the other side until it turns golden, about 3 minutes.
- Transfer the dosa to a plate and serve immediately.
- Repeat the process with the rest of the batter in this way.