Ingredients:

• 1 cup – Rice
• 1 handful – Urad Dal
• 1 handful – Toor Dal
• 1 handful – Chana dal
• 1 pinch – Asafoetida
• 15-20 – Curry leaves
• Pepper (optional)
• Salt to taste

Method:

1. Soak the rice in water for an hour.
2. Soak the dals in water for half an hour.
3. Grind both rice and the dals together to make a thick batter.
4. The batter has to be of coarse consistency.
5. If pepper is being used, grind it with the dal.
6. Add asafoetida and salt and finely chopped curry leaves.
7. When ready to cook the adais, add a little water if required.
8. Heat a pan and spread a little oil.
9. Take some batter with a serving spoon and spread on the tava like a dosa.
10. Add half a spoon of oil and turn the adai when its golden brown and crisp.
11. Cook on the other side similarly and serve hot with jaggery, sambar or coconut chutney.

Recipe courtesy of Srividhya Hariharan