Adai

This is my version of the Adai, a very simple dosa variation (yellow dosa :)), and high-protein. Not fermented.

Ingredients

Tuvar dal: 1 glass
Dry red chilli: 1
Ginger: A small piece
Salt
Green leafy vegetables, finely chopped, optional. Dill (sabbajgi) is best. Drumstick leaves are also good.

You can make adai with just Tuvar dal. But to increase the nutrition/vary taste, experiment with other dals that need soaking overnight.

For example:
Shelled broken Moong dal (yellow one): Half glass (this one goes best)
Urad dal: Quarter glass
Soya Beans: a few grains. Remember, always soak soya beans separately, and  wash separately before grinding with anything.
Any other dal you have, just a few spoons. Tuvar dal should dominate.
You  can use a little rice too, makes it crispier.

Preparation

Soak dal/dals/rice overnite.
Grind the next morning in a grinder, with chilly and ginger.
Add salt as required.
Make dosas as you normally make, spread thin. This comes out quite crisp.

You can also chop some green leafy vegetables very fine and add to the mix, or spread on the dosa when it is on the pan and cooking.