Recipe can be found @ Zesty South Indian Kitchen
What you need
Raw rice: 1 cup
Par boiled rice: 1/3 cup
Urad dal/spilt black gram: ¼ cup
Toor dal: ½ cup
Chana dal: 1/3 cup
Red chillies; 3 no
Salt : 1 teaspoon
Asafetodia: ¼ teaspoon
Curry leaves: 2 sprig
Water: 1 ½ cups+ extra for soaking
Gingerly oil: for frying
How I made
Wash and soak two rice together and rest of the dal/lentils separately for 4-5 hours.
First grind urad dal with ¼ cup of water into coarse paste and set aside.
Then grind chana dal (keep aside 2 tablespoon) , toor dal and red chilies with ½ cup water into coarse paste and mix this to urad dal.
Finally grind the rice with ½ cup of water and add to urad dal, toor dal, chana dal mixture. Add chopped curry leaves, and whole soaked chana dal and mix everything and set aside for 4-5 hours. You can make immediately if you want, but I prefer to prepare them after some time.
When you are ready to make the adai dosa add salt to ground rice and lentil mix and mix everything very well so that salt gets incorporated well.
Heat dosa girdle or a non stick pan to medium high heat . When you sprinkle water on hot girdle or pan it makes a sizzling noise, pan is ready to make dosa.
Add one soup ladle full of batter in the center of pan and slowly spread the batter in circular motion towards the rim of the pan.
Drizzle oil along the sides of batter as well as in the center. Let it cook for 2minutes.
Once bottom side of dosa is done (when you able to lift with spatula) turn the other side and cook that side also. It takes about 2 minutes per sides.
When both sides are done take it out of the flame and add the next one and repeat the process.
Serve hot with any chutney.