Ingredients:
¼ cup channa dal
¼ cup urad dal
¼ cup toor dal
1 cup rice
2 dry red chillies
Little ginger
Little coriander leaves
Little curry leaves
A pinch asafetida powder
Salt
5 shallots chopped
Method:
Soak the lentils, rice and dry red chillies for about 3 hours.
Add rest of the ingredients, except the chopped onions and
grind to a coarse batter. It should be coarse to get crispy adai.
Add the chopped onions, mix well. Keep for an hour.
Heat a tawa and spread a ladle full of the batter.
Do not spread it too thin or very thick.
Spoon oil around the adai. When it is cooked on one side,
flip it over and cook on the other side.
Both the sides should be light brown in colour.
The cooked adai will be crisp on the outer side and soft inside.
Serve with sambar, avail or any chutney.
Note: I have added little crushed black pepper, its optional.
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