Adai

Ingredients (11)

• raw rice2.5 cup
• urad dal0.25 cup
• chana dal0.25 cup
• dried red chillies2
• asafoetida0.25 tsp
• salt2 tsp
• cumin seeds2 tsp
• pepper1 tsp
• ginger2 tsp
• curry leaves2 sprig
• oil or ghee

Method

1. 1

   Wash the raw rice, chana dal and urad dal thoroughly.

2. 2

   Soak them together with the dried red chillies for 3 hours.

3. 3

   Drain the water and grind the mixture to a coarse batter, adding just enough water to achieve a thick pouring consistency.

4. 4

   Add the asafoetida and salt towards the end of grinding.

5. 5

   Transfer the batter to a bowl.

6. 6

   Mix in the cumin seeds, ginger and chopped curry leaves.

7. 7

   Heat a cast-iron dosa tawa over medium heat.

8. 8

   Pour a ladleful of batter onto the centre and spread gently into a thick dosa (about 5–6 mm thick).

9. 9

   Make a few small holes in the adai using the back of the ladle.

10. 10

    Drizzle oil or ghee around the edges and into the holes.

11. 11

    Cook over medium heat until the underside is golden brown.

12. 12

    Flip and cook the other side until fully cooked and crisp.

13. 13

    Serve hot with aviyal, butter, jaggery, coconut chutney or kara chutney.