Parboiled / Idli Rice – 1 cup
Raw Rice – ½ cup
Urad Dhal – ½ cup
Bengal Gram Dhal – 1 tablespoon
Thuvar Dhal – 1 tablespoon
Black Pepper – 1 tablespoon
Cumin (Jeeragam) – 1 teaspoon
Fresh coconut grated – ½ cup
Coconut cut into tiny bits – 1 to 2 tablespoons
Salt – 1 teaspoon or as per taste Oil – as required
Method:
Soak rice and dhals for about 4 hours. Wash and drain the water. Put it in a mixie along with pepper, jeera and salt. Grind it to a coarse paste. Before removing, add coconut gratings and run the mixie for one to two rounds. Add water so that the mix comes to a dosa batter consistency.
Heat a tawa and grease it with oil. Take the batter in a ladle and put it on the tawa and spread it round like a dosa. Sprinkle few pieces of coconut on the top and pour little oil around the adai. Cook on medium flame till light brown spots appear. Turn it and cook on the other side also.
To enhance the taste, you can sprinkle some idli podi too on top of the dosa. This adai will not need any side dish at all.
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