Adai Dosa

Soak the rice, dals, fenugreek seeds and the red chilies overnight. Drain and grind along with salt and asafoetida into a batter, of pouring consistency.

Heat a non-stick tawa / griddle and smear it with some oil. Drizzle some water over it. After it sizzles and the water evaporates, pour a ladle of the batter.

Spread it evenly by rotating with your ladle and fry on both the sides with 1 tsp. of oil. Make similar adai in the same way. Serve hot with chilli-garlic chutney and nalla karam podi / any idli podi.