Wash and soak the rice in water for 3-4 hours or overnight.
Wash and soak the pigeon peas (tuar dal), whole green bean (moong), orange lentils (masoor dal) and split black gram lentils (urad dal) in water for 3-4 hours or overnight.
Drain the rice and dals.
Blend them to a thin batter with ginger, green chillies and curry leaves. Let the batter be of dosa consistency.
Add salt, hing, cumin seeds, turmeric powder, chopped onion, dill (if using) and coriander leaves and mix well. Your batter is ready.
Heat a tava and spread a little oil.
Take the batter and spread it out just as you would a dosa. I prefer my adai dosa to be thin and crispy. You can make it thicker as per your choice.
Serve it hot after cooking on both sides with coconut chutney or amla chutney as I sometimes do.