Adai Dosa is a popular, power packed variant of the traditional dosa. Being high on the pulses this is a much more healthier option than the original. Unlike the traditional dosa, this takes very little preparation time as this doesn't need fermentation at all. I find it very convenient to make when I have to put something together in a jiffy. Even the typical soaking time needed can be reduced if you have a super powerful grinder like the VitaMix, which I use. This typically reduces my soaking time to a mere 1 hour.
Rice - 1 cup ( I used jasmine rice)
Chana dal-1/2 cup
Green Gram Dal - 1/2 cup
Masoor Dal / Red Lentil - 1/2 cup
Toor Dal - 1/2 cup
Urad Dal - 1/2 cup
Onion - 1 large
Green Chilli - 5
Ginger - 2 inch piece
Curry leaves a handful
Chilli powder - 2 tbs or to taste
Asafoetida - 1/2 tsp
Salt to taste
Ghee/Butter/Oil for making dosa
Wash and soak the first 6 ingredints in water for 3 hours. After 3 hours puree in a grinder to a fine paste by adding little water, the final batter should be thick as a pancake batter or dosa batter. Now take onion, green chilli, ginger and curry leaves in a food processor and chop them finely.Add it to the batter and mix well.(if you love a dosa of even texture you can add these along with the grains when you are pureeing them). Add asafoetida, salt, chilli powder to the batter and mix well. Heat a nonstick pan. Take a ladleful of batter and make into a thin dosa.Apply ghee on the dosa and cook till its crisp to your liking.Serve hot with cuthney of your choice.