Adai is my MILs favorite. But we hardly prepare adai's and this was my first time trying this. Inititally I dint get a proper shape, but after trying 2 of them I got perfect shape and crispy adais.
Onion - 1
Boiled Rice - 1 cup
Raw Rice - 1/2 cup
Gram Dal - 3/4 cup
Toor Dal - 1/4 cup
Full Urad Dal - 1 spoon
Red Chilies - 6-8
Hing - a pinch
Curry Leaves - a little
Salt to taste
Coconut Oil for cooking
Soak rice and dal for an hour in warm water.
Grind the dal to the consistency of a dosa batter along with curry leaves, salt, hing and red chillies.
Add finely chopped onion to the batter and mix well. Add some water if the batter is too thick. Let it rest for 2 hours.
Heat a tawa and pour a laddle full of batter and spread it thin like a pancake/dosa quickly.
Add 1/2 tsp coconut oil around the adai and to the center.
Once crisp, flip it on to the other side and cook on low heat. Make sure you cook on low heat, because the lentils take time to cook.
Serve hot with jaggery and avial.