To Soak:
Other Ingredients:
Soaking:
Soak all the ingredients listed under "to soak" for 5 hours. You may soak them overnight to save time in the morning.
Grinding the Batter:
In the morning, grind all the soaked legumes along with the red chilies, green chilies, and cumin to a slightly coarse paste. Add water as required to achieve a thick consistency.
Preparing the Mixture:
Transfer the ground batter into a large mixing bowl. If the batter is too thick, adjust the consistency by adding some water.
Tempering:
In a pan, heat a little oil and sauté the finely chopped onions, hing, methi leaves (if using), grated carrot, coriander, curry leaves, and ginger until they soften slightly. This step enhances the flavors. You can also add grated coconut and sesame seeds at this stage for more taste and texture. Once done, add this mixture to the batter and mix everything well.
Cooking the Adai Dosa:
Heat a tawa (griddle) on medium heat. Pour a ladleful of the batter onto the tawa and spread it gently to form a thick dosa, similar to an uttapam. Drizzle a little oil around the edges of the adai. Cook on low to medium flame until it turns golden and crisp on one side.
Flipping:
Flip the adai dosa carefully and cook the other side by pressing gently to ensure even cooking.
Serving:
Serve the hot adai dosa with green chutney, coconut chutney, or sambar. You can also serve it with jaggery and butter for a traditional touch.
Additional Tips:
