Adai/Lentil Dosa

INGREDIENTS:

1. Toor dhal - 1 cup
2. Bengal gram dhal/kadalai paruppu - 1 cup
3. Boiled rice/puzhungarisi - 1 cup
4. Raw rice/pacharisi - 1/2 cup
5. Urad dhal(Black gives more taste) - 1/2 cup
6. Asafoetida - Powder (1/2 spoon) or solid roasted piece 
7. Red chillies - 7 to 8
8. Curry leaves(optional) - few sprigs
9. Salt to taste
10. Jeera/cumin seeds- 2 spoons
11. Finely chopped onions/murungai keerai (Optional)

METHOD:

1. Soak all the dhals for 3 to 5 hours .
2. Add the other items and add enough water to make it a batter.
3. Do not add too much water.The batter should be slightly thicker than idli/dosa batter.
4. Adding finely chopped onions/murugai keerai to the batter makes it more tasty.
5. Take a tawa and take the dough and make it like a dosa.
6. Make a small hole in the centre and add little oil in the hole.
7. Adai needs little more oil than dosa/idli .Also it will take more time to get cooked on both sides.Yummy adai is ready to serve!