Ingredients   (Serves – 4)

  • Rice – 1 cup
  • Chana dal (split Bengal gram) – ¼ cup                               
  • Toor dal (split pigeon peas) – ¼ cup
  • Urad dal (split black gram) – 2 tbsp
  • Dry red chilies – 3–4 (adjust to taste)
  • Fresh ginger – 1 tsp, chopped
  • Curry leaves – 5–6
  • Salt – to taste
  • Oil – 2–3 tsp (for cooking the adai)
  • Water – as needed

 

Method

  • Wash and soak rice and dals together for 3–4 hours. Drain and set aside.
  • Grind the soaked rice and dals with dry red chilies, ginger, and curry leaves to a coarse batter. Add water little by little to achieve a thick pouring consistency.
  • Add salt and mix well.
  • Heat a non-stick pan or griddle. Lightly grease with oil.
  • Pour a ladleful of batter onto the pan and spread slightly to form a thick pancake.
  • Drizzle a little oil around the edges and cook on medium heat for 3–4 minutes until golden brown.
  • Flip and cook the other side for 2–3 minutes.
  • Repeat with the remaining batter.
  • Serve hot with coconut chutney or sambar.

 

Prep Time – 15 minutes (plus soaking time)                  Cook Time – 25 mins.                         Total Time – 40 minutes (excluding soaking)