Adai

Ingredients

• • Par boiled rice/Puzhungal arisi - 1 cup
• • Tur dal - ¼ cup
• • Bengal gram dal - ¼ cup
• • Urad dal - 1 tablespoon
• • Whole red chillies - 10
• • Curry leaves - 2 sprigs
• • Salt - as required
• • Asafoetida/Hing - ¼ teaspoon
• • Oil - as required
• • Onions (finely chopped) - ½ cup

Method

• 1. Soak rice for atleast 4 hours. Keep aside.
• 2. Soak tur, urad and bengal dals for atleast 4 hours. Keep aside.
• 3. Grind coarsely soaked rice, red chilly, curry leaves, salt and asafoetida. Keep aside.
• 4. Grind very coarsely soaked tur, urad and bengal dals. Keep aside.
• 5. In a bowl combined all grinded ingredients and onion. Mix well.
• 6. Heat a heavy tawa. Spread ingredients using a ladle evenly into a circular adai.
• 7. Using a spatula make a small hole in the middle of the adai. Add oil into the middle and sides of the adai.
• 8. Flip adai when the sides become brown. Remove when fully cooked on both side.
• 9. Service with chutney or avial.