Adai Dosa

Method

1. Soak rice and urad dal separately for 4 hours. Drain and grind into a smooth batter with water and salt.
2. Add chopped onions, tomatoes, green chilies, cumin seeds, red chili powder, turmeric, and garam masala to the batter. Mix well.
3. Let the batter ferment for 8-12 hours at room temperature until it doubles in volume.
4. Heat a non-stick griddle over medium heat. Pour a ladle of batter and spread into a thin circle. Cook until bubbles form and the edges turn golden brown. Flip and cook the other side for 1-2 minutes.