Urappu Adai

Urappu Adai by Selvi
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Idli rice- 1 cup
Toor dhal - 1/4 cup
Soak separately for 4 hours. Wash dhal ,rice and keep aside to remove the excess water.
Grind dhal with Ginger - 1/2", dry red chilly -3 , hing- 1/4 tsp, saunf - 1/2 tsp with out water. If it is difficult to grind without just sprinkle water whenever it is needed.Do not grind like a paste. Grind coarsely like how we grind batter for masal/thavalai vada . Then grind rice coarsely, sprinkle water whenever needed.
Mix both dhal and rice batter together, add required salt, turmeric powder, chopped curry leaves, chopped coriander leaves, chopped onions(from 2 medium size onions), 3 tblsp of fresh grated coconut. Mix the batter nicely. Keep a kadai in the gas, pour cooking oil, to fry the adai. Take a lime size ball, flatten it in the greased plastic sheet , spread it thickly. When the oil is hot, fry like puris one by one, drop the flatten adai in the hot oil, it will come pluffy and then try for the otherside, when it is cooked remove it from the fire. Very fast it will cook, fire should not be very high.All the adai will come fluffy like puri, This adai is very diferrent in taste. Everybody likes it. We can coconut chutney as side dish for the adai.
We can keep this as a starter for the party.