Adai Dosa

Ingredients

• ½ cup rice, soaked and drained
• ¼ cup split Bengal gram (chana dal), soaked and drained
• ¼ cup split pigeon peas (toor dal), soaked and drained
• ¼ cup split black gram (urad dal), soaked and drained 
• ¼ cup split green gram (moong dal), soaked and drained
• 1 large onion, sliced
• 1-2 dried red chillies
• ¼ teaspoon turmeric powder
• Salt to taste
• ½ tablespoon cumin seeds (jeera)
• 1 tablespoon finely chopped ginger
• 1-2 green chillies, finely chopped
• Oil for cooking
• Green chutney for serving
• Tomato ketchup for serving

Method 

1. Blend together Bengal gram, pigeon peas, black gram, green gram, rice, onions, red chillies, turmeric powder, salt and cumin seeds with water as required. Add ginger and blend to a smooth batter. Transfer to a bowl. 
2. Add green chillies and adjust the seasoning. 
3. Heat a non-stick tawa. 
4. Clean the surface with a moist muslin cloth. Pour a ladleful of the batter on it, spread evenly and cook till golden brown and crisp. 
5. Add some oil around the edges of the dosa, flip and cook for 1-2 minutes. Remove from heat and set aside. 
6. Serve immediately with green chutney and tomato ketchup.