Ingredients:

• 2 cups – par boiled Rice
• 1/3 cup – Chana dal
• 1/3 cup – Toor Dal
• 1/3 cup – whole black dal (urad dal)
• 1/4 tsp – Asafoetida powder
• A few Curry leaves
• 4 – Green chillies
• Salt to taste
• 10 – black pepper Corn
• 1/4 tsp – Cumin seeds
• 2 tbsp – Coconut (finely chopped pieces)
• Oil

Method:

1. Soak rice and dals separately for 6 to 7 hours.
2. Clean and grind rice coarsely.
3. Clean all dals and grind together with all other ingredients (except coconut and curry leaves) to a coarse consistency.
4. Mix both batter thoroughly.
5. Add coconut and curry leaves and mix thoroughly.
6. The consistency should be slightly thicker than dosa batter.
7. Add water if necessary and mix thoroughly.
8. Heat a tava, smear oil and pour the batter and spread to a round shape.
9. Add a spoonful of oil on the edges and also on the adai.
10. Turn the adai after 2 to 3 minutes and add another spoonful of oil on edges.
11. Remove and serve hot with coconut chutney.

Recipe courtesy of Meera