Adai

Ingredients:
1 cup - Rice
1 cup - mixed dals -Chana dal, toor dal, green moong and urad dal
3 nos - dried Red chillies or to taste
1 tbs fenugreek seeds
A pinch of hing/asafoetida
A sprig of curry leaves
Salt to taste
Oil for cooking the dosa - approx 2 Tbsp

Optional: 1" inch - ginger piece, Chopped onion, Cilantro

Method:
Soak the rice, dals and red chillies in water for about 3 - 4 hrs even over a night .
Grind the soaking ingredients with the curry leaves to a coarse paste. The coarseness is what gives the adai the crisp texture.
Add salt to taste and the asafoetida and mix well. Heat a shallow, wide pan for making the dosas and spread a little oil on the pan and get started with the adais.
The adai should be a little thicker than the normal dosa. 

You can sprinkle those optional items on top of the adai.
Serve hot with Avial, sambar even Chutney also.
For an extra touch, my mom would also add a small dollop of home made butter or ghee.