Adai

Adai
Adai Ingredients:

Dosa Rice or Raw Rice – 1/2 cup
Pigeon Pea or Toor Dal – 1/2 cup
White Lentils or Urad Dal – 1/2 cup
Bengal Gram Dal or Channa Dal – 1/2 cup
Red Chillies – 4-5
Curry Leaves – 10-15
Asafoetida / Hing – pinch
Salt
Oil for preparing Adai
Time to Make: 6-7 hr

How to Prepare:

1.Soak Rice and all of Dals/Lentils (Toor Dal, Channa Dal and Toor Dal) along with Red Chillies overnight or at least for 4-5 hrs.
2.Grind soaked ingredients with Curry Leaves like you would for Dosa/Idli batter. Do not grind to too smooth a paste. Add Asafoetida/Hing and Salt to the batter.
3.Heat the non-stick pan or normal Tawa. Pour a ladleful of Adai batter on the middle of heated pan and spread evenly in a circular motion as you would for Dosa. Pour half spoon of Oil all over the Adai and close the lid to bake it properly. Prepare Adai thick or thin depending on your preference. Cook Adai till golden brown in color, then flip over and cook other side.