INGREDIENTS :

1 Cup Raw Rice
¼ Cup Bengal Gram split
¼ Cup Black Gram split
¼ Cup Green Gram split
8 - 10 Red Chilies
4 - 6 Green Chilies
4 large Onions, Chopped finely
1 tbsp Coriander leaves or Dill or Mint leaves, Chopped
A pinch of Asafoetida
Salt to taste
Half fresh Coconut, Grated
Oil for roasting

METHOD :

Soak the lentils and Rice for 5 hours. Grind the lentils, Rice, Green Chilies, Red Chilies, Salt and Asafoetida to a smooth batter. Mix well cover and keep overnight in a cool place to ferment.

Before making Adai Dosa, add Onions, Coconut and Coriander leaves/Dill/Mint. Heat a tava(griddle) and grease it generously. Now, pour one ladleful of batter on the tava(griddle) and roast both sides till it becomes golden in color.

Serve hot with Butter, Pickles or Tomato Ketchup.