Ingredients:
- 1 c. Rice
- 1/4 c. Chana Dhal
- 1/4 c. Urad Dhal
- 1/4 c. Toor dhal
- 2 Red Chilies
- 2 Hot Green Chilies
- 3/4 Cup Water
- 1/8 Tsp. Asafoetida
- 1/4 cup vegetable oil
- Salt to taste
Method:
- Mix rice and dhals together and soak in water for 3 hours.
- In a blender, grind the mixture of rice and dhals with the green and red chilies, adding about 3/4 cup of water.
- The mixture should not be ground finely.
- It should be of a coarse nature and a thicker consistency.
- Mix Asafoetida and salt with it.
- The batter should not need to be fermented.
- Adai can be made as soon as the batter is ready.
- Over medium heat, brush the griddle with oil.
- Pour 1/3 cup of batter over the griddle and spread it around. It should be thicker than Dosa.
- When golden brown, turn it over to cook the other side.
- Take it out of the griddle and serve hot.
- Makes about 8 Adais. Goes well with coconut chutney.