Ingredients:

• A bunch – Fenugreek leaves
• 1 cup – parboiled Rice
• 1 tsp – Bengal Gram dal
• 1 tsp – green gram dal
• 1 tsp – Urad Dal
• 1 tsp – tur dal
• 1 tsp – moong dal (optional)
• 1 tbsp – Asafoetida powder
• 3 – Green chillies
• 1 tbsp – grated Coconut (optional)
• 1 tbsp – chopped Onion (optional)
• salt to taste
• Coriander leaves for garnishing
• oil

Method:

1. Wash rice and soak for 3 to 5 hours.
2. Similarly, wash all the dals. Soak them all together for 3 to 5 hours.
3. Grind the ingredients with salt, green chillies and asafoetida powder.
4. Rinse and drain the fenugreek leaves and chop the leaves fine and mix with the batter.
5. Add the grated coconut, chopped onion and the coriander leaves.
6. Heat a tawa on medium high and spread the batter on top (like dosa) and shallow fry with edible oil.
7. Serve adai with avial.

Recipe courtesy of Priya Ravi