This dosa was new to me until i prepared and tasted . I liked this "Adai dosa " as it came very crispy and lite , tasty and healthy too . This is Tamil Nadu dish , some people will use adai dosa batter without fermentation , but it will be heavy , so if we keep it for fermentation we get lite , crispy and golden colour dosa. This south Indian break fast is full of nutritions . In summer batter get fermented soon , so you can keep little bit of batter in refrigerator , and if the remaining batter becomes sour then you can mix both batter and use to make dosa. Ingredients :- To grindDosa rice / normal rice 2 cups Urad dal / black gram 1/4 -1/2 cup Moong dal/ green gram 1/4 cup Chana dal / bengal gram 1/4 cup Toor dal / pigeon peas 1/4 cup Masoor dal 1/4 cup (optional , if added gives more colour to dosa) Fenugreek seeds 2 tsp Dry green peas less than 1/4 cup (optional) Rajma/kidney beens less than 1/4 cup (optional) Red chilli 3- 4 numbers Other ingredientsOil Water Salt 1 tsp Sugar 1-2 tsp Hing / asafoetida 1 pinch For spicy adai dosaGrated carrot 2 chopped onion 2 grated coconut/ pieces 1/2 cup Green chilly 1-2 Jeera / cumin seeds 1 tsp Coriander and curry leaves few chopped Method :- Wash and soak all ingredients in a vessel with enough water , for 4 hours. Grind the soaked ingredients in a blender/ grinder , by adding little water (use soaked water ) don't add complete water , just add as much needed to get batter consistency . You can use the batter directly to do dosa , but i recommend fermentation , but just 6-8 hrs fermentation is enough , after that if you don't use the batter keep in fridge (other wise it will become sour). Take little amount of batter in a bowl , add little water (to manage the consistency of batter), salt and 1 tsp of sugar , 1 pinch of hing and mix well . Heat the thava and grease it using 2 - 3 drops of oil, take 1 laddle of batter & spread the dosa uniformly thin drizzle 1 tsp of oil. keep medium flame , after 2 min you can see the dosa edges will come up slowly cook till you get golden colour dosa then remove and serve with coconut chutney / khara chutney. Now to do spicy dosa , grind coconut , ginger ,green chilly(we dont eat much spicy so i dint add chilly), cumin seeds coarsely and add this to batter , add grated carrot , finely chopped onion , coriander , curry leaves and mix well . We can't spread spicy adai thinly , so spread it little thick dosa on hot thava , drizzle 1 tsp of oil , keep medium flame , after 1 min turn the dosa and cook next side too , till you get golden colour (1-2 min). Serve hot - hot adai dosa with coconut chutney / kemp chutney/ chutney powder. All the best Plz comment below if you like this post.