Adai Dosa with a twist

Ingredients:

Sona masoori rice - 1/2 cup
Toor Dal - 1/2 cup
Bengal gram/channa dal - 1/4 cup
Urad dal - 1 tbsp
Green gram - 1/2 cup (Twist ingredient)
Green chilli -2
Red chilli -3
Ginger -1 small bit
Asafoetida/hing -1/4 tsp
Salt - As required
Oil  - As required

Method:

1) Soak rice and all dal together for 4- 5 hours.
2) Grind it coarsely along with red chilli, green chilli, ginger, hing and salt. The batter should neither be too thick nor too watery.
3) Heat a griddle or a non stick tawa and pour a ladle of batter and spread it in circular motion. 4) Drizzle a tsp or sufficient amount of oil around the adai. Let it get cooked.
5) Once cooked, flip it over to the other side and drizzle another tsp of oil around the adai. Let it get cooked.
6) After both sides are cooked well, remove from tawa 

Serve it hot with chutney or butter.

Note:

1) Finely chopped onions, few tender curry leaves, grated coconut and drumstick leaves can be added to the batter. 
2) Add finely chopped onions and coconut only to needed batter. You can refrigerate the rest of the batter. The batter stays good for 2-3 days if onions or coconut are not added to it. 
3) Once the dosa is spread, you can make 3-4 holes with the back of the ladle and drizzle little oil on the holes as well.
4) Green gram can be avoided too. Can be replaced with horse gram or Moong dal too. Can add in some quinoa too.