Soak in 500 ml (or more) water overnight at room temperature.
This photo shows the rice and beans that were soaked in water for 9 hours in the kitchen at 7℃. They absorbed the water and softened.
Put the beans and rice mixture, 3 tablespoons water, and the ☆ ingredients in a food processor, and pulse until they become a thick liquid. It's okay if the mixture is a little lumpy.
If the mixture looks like this, it's ready. If there is not enough water, add more to reach the right consistency.
The batter should not be too runny. Scoop up the batter with a spoon and it should drip off slowly.
Heat up a frying pan over medium heat. You don't need any oil if you use a non-stick frying pan. I used a 20 cm frying pan.
When the frying pan is well heated, drop in 2 tablespoons batter, and spread it out thinly with the spoon. Spread it out as thinly as possible.
After spreading it out, the surface will gradually dry up. After 2 minutes, the edges will turn golden brown. Lift it up slowly from the frying pan.
Wait until it turns golden brown before flipping it over. Pan-fry the other side well for about 2 minutes, pressing the crepe down with a spatula.
When you've finished making all of the crepes, they are done. I made 5 crepes in the 20 cm frying pan. It's also fun to make them in a large frying pan.
In India, they fold Adai Dosa in half to serve on a plate. Serve with chutney or raita (an Indian yogurt condiment), and enjoy.
I added chopped Japanese leek in this one. Coconuts and onions are popular ingredients to add to Adai Dosa, but try it with various ingredients.
Story Behind this Recipe
This is our standard breakfast recipe in our house. My parents eat another kind of Dosa (bean crepe), but it requires a certain type of beans and they are hard to get hold of, so I make this one a lot, since I can make it easily using the ingredients I normally have at home. It's also delicious served with egg omelet, vegetable stir-fry, or potato salad.
The batter should not be too runny, and should be a little thicker than pancake batter. Having said that, even if the batter became too runny, it will turn out tasty after pan-frying it thinly. You can use either Basmati rice or Japanese rice. Rice flour may work as well.