Adai

Ingredients
Group I

• Rice - 1 cup
• Chana dal - 1 cup
• Toor dal - 1/4 cup
• Whole Moong dal  - 1/4 cup
• Urad dal - 1/4 cup
• Onion - 1 (chopped)
• Cumin - 2 tsp
• Coconut  1/2 cup
• Red chillies 5
• Curry leaves - 1 sprig
• Coriander leaves - handful
• Hing - 1/4 tsp
• Ginger - 1/4 inch
• Salt to taste

Group II

• Onion - 1 (chopped)
• Cumin - 1 tsp
• Green chillies - 3 (chopped)
• Red chillies 2 
• Curry leaves - 1 sprig
• Coriander leaves - handful 
• Hing - 1/4 tsp
• Ginger - 1 tbsp (chopped)
• Salt - to taste

Method

• Soak the rice & dals together for 3 hours.
• Grind the soaked rice & dals with little water, till it is done. Not necessary to grind it very smoothly.It can be little coarse.
• Now add all the rest of the group I ingredients & grind for 1 minute or coarsely.
• Now the batter is ready. Keep it aside.
• Now heat oil in the pan & splutter cumin seeds, chillies, curry leaves & hing.
• Add onions, ginger, little salt & continue frying till it is slight brown in color.
• Pour this mixture in the batter. Also add a handful of coriander leaves & mix well.
• Heat the Dosa tawah on medium high.
• Rub the pan with oil/ghee dipped cloth or tissue towel.
• Spread one ladle of batter on the tawa, starting from the middle in a rotating motion.
• Try to make a thin layer.
• Flame should be on medium.
• Drizzle some oil on top of the adai.
• Cook till it becomes golden brown in color.
• Once it is golden brown, flip the adai on the other side to get cooked.
• Serve it hot with coconut chutney.

Tips for the recipe - Batter can be used directly after grinding without any fermentation process. But for better taste allow the batter to ferment for 3-6 hours.