Adai dosa / Parupu dosai

This is one of my favorite dishes in India.It is a dosa variety in which dals are used . Avial is the most known combination with adai in south indian hotels though it suits better with tomato chutney.

Ingredients:

• Raw rice( pacharisi-1 cup
• Thoor dal (thuvaram parupu)-1/2 cup
• Channa dal( kadalai parupu)-1/2 cup
• Urad dal-2 tablespoon
• Red chilli-3 or 4
• Cumin seeds( jeeragam)-1 tablespoon
• Large onion-2 to 3
• Drumstick leaves (optional)
• Salt
• Oil

Method:

• Wash the rice and soak in water with red chillies seperately.
• Wash all the dal varieties thoor dal, chenna dal and urad dal and soak in water together.
• Allow it for atleast 4 hours before grinding.
• Drain the water and grind the dals varieties seperately into coarser paste.
• Do not grind into a fine paste.Add little water only if needed.
• Drain the water from the soaked rice and grind it with red chillies and the cumin seeds.
• Add little water and grind it into fine paste.
• Mix it with the dal to make the batter.
• Add required amount of salt.
• This batter need not be kept for longer time like the usual dosa.
• Fry the finely cut onion and drumstick leaves (optional) in oil seperately.
• Then just add the onions and drumstick leaves (optional)to the batter, before making dosa.
• Use more oil on both sides than used for the usual dosa.