In most parts of South India this pancake is served in many ways. The variations are in the making of the batter. Ada Dosa is a Pancake or Dosa made from a special batter . The only one I have tasted is the Kerala version my Amma used to make almost every week. She used a larger proportion of rice to that of lentils. Her main ingredient was Toor Dal or yellow split peas, but I have eliminated Toor dal without compromising on taste. The batter may be made with any lentils and rice of your choice, however, I made this particular batter with two lentils and a sooji and rice combination. The "unconventional" part was to substitute Sooji or Cream of Wheat to this version for almost half of the rice. Another choice is to add kidney beans or whole garbanzos to the mix for a nice texture to the dosa. No matter what, it is such an adaptive recipe that you can use all kinds of beans and legumes to your liking and change the proportions as long as you keep the rice and Urad dal in the same proportion. Adding more whole red chillies will give it a bright red color and to eat an Ada Dosa with a Tablespoon of Indian jaggery... Mmmm it brings back a lot of memories from the past.
Long grain rice - 1/2 cup
Moong Dal/yellow cheruparippu - 1/4 cup
Urad Dal/white uzhunnuparippu-1/4 cup
Onion(medium) - 2 nos
Red chillies - 3 - 4
Asafoetida(Kayam) powder - 1/4 tsp
Curry leaves - 2 stems
cilantro leaves - 2 sprigs
1)Soak the rice and daals for few hours.
2)Grind all the ingredients except for the onion, green chillies, curry leaves and cilantro. Add salt to your taste to the batter.
3)Chop finely the onion, green chillies, curry leaves and cilantro. Add it to the batter and make it into a consistency of dosa batter.
4)Make nice thin dosas, pour oil on the sides and make it crispy. Serve with sweet mango chutney and coconut mango spicy chutney(stay tuned for the recipe!).