Rinse and soak for 2 to 3 hours or overnight - regular rice or idli rice, chana dal, tuvar dal and dried red chilies.

Later, drain and add the ingredients in a grinder jar. Also, add chopped ginger and asafoetida.

Add some water and grind to a semi-coarse batter.

Take the batter in a mixing bowl. Cover and keep aside for a minimum 20 minutes or till 1 to 2 hours. To know more, swipe up!

Next, add finely chopped pearl onions, chopped coriander leaves, chopped curry leaves and salt.

Mix very well.

Heat a cast iron tawa and spread some oil on it. Then, pour a ladle full of prepared batter on the hot tawa.

Quickly, spread to a neat round adai.

With the back of a spoon, make a small hole in the center. This helps in cooking the adai evenly.

Add some oil in the center as well as the sides.

Cook on medium-low to medium heat till it is crisp and golden from the base.

Then, flip the adai.

Cook on the second side till its cooked well and has golden brown spots.

Serve protein rich adai dosa with white unsalted butter, jaggery, idli podi, chutney or avial. For more recipes, visit vegrecipesofindia.com