• I sometimes add these optional ingredients or make yadni only with moong dal. Usually adai is soft. Adding chana dal and rice makes adai a little crisp. So add 2 tbsp for making it crisp if you wish.

Step by step instructions for making Adai – yadni, moong dal dosa

Preparing Adai – yadni, moong dal dosa batter

• Take all the dals on a plate and remove any impurities such as small stones or sticks, if any.
• Add moong dal, urad dal and rice(if adding) in a bowl and wash well 2-3 times till water runs clear.
• Soak in about 2 1/2 cups of water for 6-8 hours. After soaking, each grain will swell up.
• After soaking time is over, drain out the water into another container and keep aside to use while grinding, if needed.
• Add moong dal mix, green chilies, ginger, curry leaves to the mixer jar and run the mixer for a few seconds.
• Add 1/4 th cup water (from soaked water) and grind again. Grind till you get a smooth batter. Add water only as much is needed.
• When the batter is ground to a fine consistency, take out into a large bowl.
• Add salt, jeera, hing to the batter and mix well. Adai – yadni, moong dal dosa batter is ready.
• You may make adai immediately after grinding.
• You may ferment it for 2-4 hours if you wish. But fermentation is not a must.
• Add chopped dhania(coriander) leaves to the batter. Mix well.

Cooking Adai – yadni, moong dal dosa

• Heat a frying pan / a tava. Once it is hot, keep heat medium. I am using my favorite cast iron dosa tava. It has become nonstick with regular use.
• Take a ladleful of Adai batter to the hot pan and spread into a thin circle. Make it as thick or thin as you want. The batter spreads very easily. It does not stick to the skilette.
• Let cook for a few seconds. Add a few drops of oil on top of adai while it is cooking.
• As the dosa cooks it will start getting some small holes in the dosa.
• You can see in the image moong dal dosa is cooking and still looking wet in some places.
• Wait for a few seconds more. The dosa will be browning on the down side. Make sure the flame is not high. Let it brown only as much as you like.
• When most of the dosa surface looks done, turn to the other side.
• You can see in the image that the moong dal dosa is ready to turn.
• After turning, You can see the browned side.
• Let the other side cook for a few seconds and then take adai off the pan.
• Make other adai in the same way.
• Adai – yadni – moong dal dosa is ready to eat.
• Serve with coconut chutney or any other chutney of your choice. You may visit more chutney recipes.

Tips and variations

• You may add some chopped onion to the batter or you may sprinkle onion on the adai as soon as it is spread on the tava.
• You may add some butter or ghee instead of oil while adai is cooking.
• Serve with ghee/butter, chutney and curry of your choice.