Adai dosa

Ingredients (makes 20 - 25 adai dosa)

Raw rice - 2 cups (1 cup size = 150 ml)

idly rice - 2 cups 

gram dal (channa dal / kadalai parupu) - 1 cup

urad dal - 1 fist full

moong dal - 1 fist full

toor dal - 1/2 cup

onion - (chopped) 1 cup

coconut - ( grated or small thin pieces ) 1 fist full

carrot - (grated or small thin pieces ) 1 fist full

salt - as needed

red chili - 15 - 20 nos

asafoetida - 1/4 tsp

curry leaves - few

sesame oil - as needed
drumstick leaves - 1 fist full 

Method:

• Soak raw rice and idly rice together for 3 hours
• Also soak all other dals (moong, urad, gram and toor) together for 3 hours
• grind rice first either in mixie or grinder. It don't have to be a smooth paste. You can grind to a little coarse paste
• transfer it to a vessel. Grind all the soaked dals with red chili.
  
• mix grounded dals with rice paste. 
• Add salt, 1/4 tsp of asafoetida and enough water to get a batter thicker than normal idly batter. 
• Before making dosa, take required amount of batter in a separate vessel (I took batter for making 6 - 7 adai dosa) and added the chopped onion, grated coconut, drumstick leaves and carrot. (I don't have drumstick leaves, so I haven't added)
  
• Sliced coconut and carrot tastes better than grated ones
• add chopped curry leaves as well. (no curry leaves at home so I didn't add)
• heat dosa tawa and spread one ladle of batter
   
• drizzle some oil over and around dosa. 
  
• let it cook for sometime, flip to other side and let it cook till u get golden brown spots
   
• Serve hot with your choice of chutney (Peanut Chutney) or aviyal

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