Adai:
Rice=11/2cup
Toor dal=3/4cup
Channa dal=1/2cup
Urud dal=1tsp
Chopped onion=3/4cup
Red chillies=4
Ginger=1/4inch
Asafoetida= a pinch
Curry leaves=few
Grated coconut=3tbs
Salt to taste
Rinse and soak the rice and dals for 3 hours.
Coarsely grind the soaked ingredients along with
red chillies, ginger and salt to form the batter.
You may add water while grinding but the batter
should be thick in consistency. In a pan add 2tsp
of oil and fry the onions, curry leaves and coconut
for 2 minutes. Then add the fried ingredients to the
batter.Heat up a tawa and smear it with oil. Use a
laddle full of batter and flatten it out, though
not as thin as for dosai. Flatten out to about
1/4 inch thickness. Add 1 tsp oil all around the
edges and toss over to let the other side cook.
Apply oil around the adai once again. Remove when
the adai is light brown in color in both the sides.
Serve hot with Chutney or Milagai Podi.