- Add the idli dosa batter into a mixer and throw in 4 to 5 red chilies and a bit of water. Blend till the chilies are finely mixed into the batter.
- Next, add an inch of ginger, a bit of water, and a tsp of jeera. Blend to mix well and transfer the batter into a bowl.
- If you have the time, you can leave this mixed batter to rest for another two hours, or else, you can proceed to the next step.
- Next, heat a pan on a medium flame and add some oil to it. As the pan heats up, add chopped onions, a pinch of hing, salt, and chopped coriander to the batter. Mix well.
- Note: For thin, crispy dosas, feel free to add more water but make sure that the batter doesn’t end up runny. If you prefer soft dosas, then leave the batter as is.
- Once the pan is hot, pour a ladle of the batter and spread evenly in circular motions, starting from the center and then moving outwards.
- Add a tsp of oil around the edges of the dosa. When the dosa’s edges turn a golden color, flip over to the other side and allow to cook for a minute. The Adai dosa is now ready!
Serve the dosas with mint or coconut chutneys. For a heartier meal, eat them with a vegetable sabzi. By following these easy steps, you can recreate the perfect dosas, just like the tasty-looking dosa images. Get cooking, and enjoy your breakfast!