ADAI

INGREDIENTS:

Idly Rice               - 1 1/2 Cups
Urad dhal              - 1/2 Cup
Channa dhal          - 1/2 Cup
Moong dhal          - 1/2 Cup
Toor dhal              - 1/2 Cup
Red chillies           - 6 to 7
Asafoetida            - a pinch
Turmeric powder  - a pinch
Drumstick leaves / Methi leaves  - 1/2 cup
Coriander leaves  - 2 to 3 Tsp finely chopped
Onion                   - 2 Finely chopped
Grated coconut    - 1/2 Cup
Salt for taste

HOW TO MAKE:

Soak the rice and dhals for atleast 4 to 5 hours keep aside.

Grind it together with red chillies to a coarse paste.

Add salt, turmeric powder, asafoetida mix well and keep aside.

Add onion, drumstick leaves or methi leaves, coriander leaves, grated coconut and mix well.
 




Add little water to make it to slightly running consistency slightly thicker than the dosa batter.

Heat the dosa tawa , take one laddle full and spread the batter as we do for dosa bit thick than like a normal thin dosa.

Drizzle little oil and once it is cooked turn to other side and cook till golden brown and crispy.

Serve with Aviyal or coconut chutney.

TIPS:

Grated jaggery also a good combo with this Adai.

Add two more red chillies for spicy Adai.