Adai dosa or orange dosa as I call it is a healthy breakfast recipe from the South. Adai is a combination of rice with a range of colorful lentils all soaked together and ground to form a thick batter and later spiced up. Usually Adai is served with Aviyal, I really wonder who made that pairing, it seems to work really well, but you can also make coconut chutney or any kind of chutney to go with this spicy dosa. My version of making this adai is more like dosa as I don't love to eat a very thick dosa but something that is light and filling. You can easily mix and match with the dals and still you will get a great tasting adai. Mind you the dry red chilis in this recipe might be a lot but it adds color to the dosa and also it totally depends on what kind of red chilis you use. Usually everyone says you can grind the batter using a mixer but I always prefer to grind in the table top grinder as it does the job well and I save some life to my mixer.
Adai dosas are usually thick and can be filled with chopped onions, green chillis, coriander and drumstick leaves but I went the simple way to make them plane. Although they look similar to dosas still there is a unique taste of lentils in these dosas and they are so filling too. Oh did I tell you that this is one recipe that does not require fermentation of batter? you can almost use the batter after it is ground by spicing it. Ok lets move on to the recipe