Tasty & Traditional dosa, similar to South Indian adai recipe.
Wash and soak 1 cup of idli rice, moong dal and methi seeds for 4-5 hours or over night.
Drain water and grind this along with coriander seeds, cumin seeds, chiili, coconut, jaggery, onion and tamarind.
Grind this into a smooth thick batter, slightly dilute this and bring to dosa batter consistency.
Heat a tawa and start making the dosa in the usual procedure. (No need to ferment this batter)
Heat a pan, and once it is hot, bring the flame to medium. Pour in a ladle full of batter to the dosa pan. Make medium thin circle. Drizzle oil. Once it is cooked on one side, flip it and cook on other side. Once done take out and serve immediately.
Red chilli and jaggery can be adjusted according to your taste.
This batter can be kept inside the refrigerator for 3-4 days.
If red rice is not available, you can use regular idli rice also.
