Ingredients:
• Raw Rice – 1 cup
• Tuvar dal – 1/2 cup
• Bengal Gram dal – 3/4 cup
• Urad Dal – 1/4 cup
• Green chillies – 4(big)
• Red Chillies – 5
• Ginger – 1 piece
• Asafoetida
• small Onions – 20
• Drumstick leaves – a fistful
• Curry leaves
• Coriander leaves
• Coconut
• Salt
• Oil
Method:
- Soak raw rice, all dals together in water for 1 hour. After 1 hour, drain the water and put the soaked raw rice and dals in mixie jar, add red chillies, green chillies, ginger and required salt and grind it coarsely(never make it like a paste). Add asafoetida, curry leaves, coriander leaves, washed drumstick leaves to the batter.
- Wash and peel small onions, cut it finely. Cut coconut into 1 inch pieces. Add both to batter.
- Add water to the batter if it is too thick. The batter should have thicker consistency than dosa batter.
- After grinding batter, it should be allowed to stand for half an hour before making adai to get the perfect taste.
- Put tava in flame, add little oil, pour the adai batter and spread it like dosa. Make a small depression in the centre. Pour oil in sides and centre.
- Use gingelly oil for one adai, ghee for other adai and coconut oil for the next.
Recipe courtesy of Sify Bawarchi