Ingredients:

• Tur Dal / Moong Dal / Kabuli Channa / Channa Dal / Channa / Mattar / Any other lentils – 2 cups
• Rice – 1 cup
• Urad Dal (optional) – 1/4 cup
• Red Chillies – 5 to 6
• Ginger – 1 inch
• Green chillies – 2
• A pinch of Hing
• Curry leaves
• Salt to taste

Method:

1. Soak the dal and rice separately in water for at least 2 hours (or overnight).
2. Wet grind coarsely with red chillies, ginger, green chillies and hing to form a thick batter.
3. Add salt to the batter (as per taste).
4. Tear the curry leaves to bits and mix into the batter.
5. In a flat iron tava, put a few drops of oil and let the tava heat up.
6. Spread the oil evenly over the tava.
7. Take a tbsp of the adai batter and spread it out on the tava like a dosa – only you have to spread it thicker than a dosa.
8. Take a spoon of oil and pour it around the edges.
9. Roast on low fire and turn the adai onto the other side when golden brown.
10. Serve with ketchup, jaggery or white butter.

Recipe courtesy of Sify Bawarchi