Here's how to make South Indian Adai Dosa at home in just 8 easy steps.

Soak rice and lentils, rinse and soak rice, toor dal, chana dal, moong dal, and urad dal together in water for 3-4 hours.

Grind to a thick batter, drain the water and grind the soaked mix with red chilies, cumin, fennel, turmeric, coconut, and a little water into a slightly coarse batter.

Add seasoning, mix chopped onions, curry leaves, and salt into the batter for extra crunch and flavor.

Heat the Tawa, heat a tawa and grease it with a little oil or ghee for a crispy texture.

Spread the adai batter, pour a ladle of batter onto the hot tawa and spread it thickly, unlike regular dosa, it should be slightly thick.

Cook until golden & crispy, drizzle oil or ghee around the edges, cook on medium flame for 2-3 minutes until crispy.

Flip & cook the other side, flip the adai and cook for another 1-2 minutes until fully cooked.

Serve hot & enjoy, serve hot adai dosa with coconut chutney, tomato chutney, or jaggery for a nutritious and delicious breakfast.