1/2 cup Bengalgram seeds / Kadle bele
1/2 cup Blackgram seeds / Uddina bele
1/2 cup Yellow Lentils / Toor dal / Thogari bele
1/2 cup Greengram split seeds / Hesaru bele
1/2 cup White Rice
2 tsp grated Coconut
1 inch sized Ginger
7-8 Curry leaves
10-12 Coriander leaves
7-8 Red Chillies
3/4 tsp Cumin seeds
Pinch of Asafotida powder
Salt to taste
Soak rice, bengalgram seeds, blackgram seeds, greengram seeds, yellow lentils in water for about 4-5 hrs. Wash soaked ingredients 2-3 times and keep it aside.
Grind soaked ingredients along with ginger, curry leaves, red chillies, asafotida powder, coriander leaves, coconut, cumin seeds, pepper, salt into smooth paste by adding suffient amount of water. Consistency of the batter should be like that of milkshake.
Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Cook other side of the dosa as well for about 1-2 mins.
Serve hot with any chutney or sambar. The ingredients mentioned above will serve 15-17 Adai Dosas. I tried this recipe from Suruchi. Thanks Roopa Hariprasad for the recipe.