It is another of the most popular breakfast dishes in the South. This type of Dosa is prepared with a mix of rice and lentils. The ratio of rice is more if you need crispy dosa. Similarly, soft dosa needs more of the lentils. So you need to soak the rice and lentils according to individual preference.
They are slightly on the thicker side due to the presence of lentils and are coarsely ground. They are instant as they do not require fermentation. But they are very delicious and nutritious and best had with coconut chutney, But here I tried a chili-garlic chutney to go with it.
- 1 cup rice
- 1 tbsp. chana dal (Bengal gram)
- 1 tbsp. tuvar dal (split pigeon pea)
- 1 tbsp. urad dal (split black gram)
- 1/2 tsp. fenugreek seeds
- 2 dry red chilies
- 1/4 tsp. asafoetida (hing)
- salt to taste
- oil to shallow fry
Soak the rice, dals, fenugreek seeds and the red chilies overnight. Drain and grind along with salt and asafoetida into a batter, of pouring consistency.
Heat a non-stick tawa / griddle and smear it with some oil. Drizzle some water over it. After it sizzles and the water evaporates, pour a ladle of the batter.
Spread it evenly by rotating with your ladle and fry on both the sides with 1 tsp. of oil. Make similar adai in the same way. Serve hot with chili-garlic chutney and nalla karam podi / any idli podi.