Ada is a type of dosa usually served at breakfast. It is made with a mixture of lentils and rice, and is quite filling. It is typically eaten with podi (south indian spicy chutney powder) and mango pickle (avakkai). Since the batter is made with raw lentils, it gets fermented easily. It will keep in the refrigerator for 1 or 2 days maximum.
This is a Andhra specialty. Pesarattu is a dosa made with Pesara Pappu (Moong dal). You use the moong dal with skin on and this is what gives this dosa the classic green colour. Of course this dosa is high in protein and fibre. Serve it with upma rolled inside and it becomes an ‘MLA pesarattu’.
When I was little, I used to love dosas for breakfast. You could roll them up with ghee and sugar inside and eat them while playing. It was dessert for breakfast! I still love plain dosas. Sometime I make aloo masala to go with, and other times they are great with just some milagai powder and chutney on the side.
An uttappam is a type of set dosa, You can put as many or as few vegetables as you like on it. This recipe below is the way I like it. Serve with Idli chutney.