This is one of the dosa varieties made with rice and mixed lentils. In addition to these some spices like pepper corns, dried red chillies, cumin seeds, asafoetida, fresh ginger and curry leaves are added while grinding the batter. These make the adai very flavourful. You can make them plain or with the addition of finely chopped onions to the ground batter. It is usually served for breakfast with chutney and avial. I prefer eating it for lunch as it is quite filling and heavy.
