|1 cup||Massoor dal and toor dal|
|1 cup||Channa dal and urad dal|
|1 cup||Moong dal|
|1 cup||Idly batter|
|Handfull of cooked rice|
|Ginger acoording to ur taste|
|10 nos||Red chili [adjust as per ur preference]|
|Salt (as per taste)|
|1 T||Mustard seeds|
|2 T||Urad dal and channa dal|
|Few curry leaves|
|Oil [as per ur preference]|
|1 no||Big size onion (finely chopped)|
1.Soak all the dals mentioned above for minimum of 1 and a half hour.
2.Grind the dals with jeera , ginger and salt not too coarsely and not too soft.
3.Add the idly batter and cooked rice and grind it and mix all the batter very well.
The ground batter will look like the picture given below.
4. Now heat a pan add oil then mustard, urad dal ,channa dal curry leaves and hing [quantity as in Ingredient 2]once when mustard splutters add onion and saute it till it changes translucent.
5. Add this to the above batter and mix well.
Now heat a thava and make Adai with the batter just the way u make dosas ,but thick dosai as shown below..once when it is cooked turn it to the other side and let it cook.
Crispy adai is ready now.
U can have Adai with Pudhina chutney , coconut chutney or onion chutney.In hotels they serve Adai with Aviyal.
1. I usually make adai when i have just a cup of idly batter left over…if u dont have idly batter then u have to add a cup of idly rice to the dal when u soak and follow the same proceedure.
2.If u dont prefer onion then u can use cabbage in place of onion, u can also grate carrot and add to adai but it makes adai a bit sweeter.