Ingredients to grind. Toordal - 1/4 cup Bengal gramdal - 1/4 cup Moongdal - 1/4 cup Uraddal - 1/4 cup Idly Rice or Raw Rice - 1 cup Cumin seeds - 1 tsp Fennel seeds / Sombu - 1 tsp Whole red chilli - 5 nos  Other ingredients to mix with Adai batter. Grated coconut - 1/4 cup Thinly sliced onion - 1/4 cup Chopped coriander and curry leaves - 1/4 cup Turmeric powder - 1/4 tsp Asafetida / Hing - little Salt to taste Water required Oil required to smear around adais Wash and soak urad dal, gram dal, moong dal, toor dal and rice together in water for 4 hours.


Grind the soaked dals and rice, along with cumin seeds, fennel seed, whole red chilli together until smooth like dosa batter. To the ground adai batter add grated coconut, sliced onion, chopped curry leaves, chopped coriander leaves, turmeric powder, asafetida, salt and little water. Mix well the batter, the batter should not be too thick or too thin, should be like dosa batter. Set aside the adai batter to rest for atleast 30 mins. Heat a dosa tawa, add a ladle full of adai batter to the center of tawa and start spreading the batter from center in circular motion like making dosa. Adai has to be lightly thick. Smear 1 tsp oil around adai and cook adai on medium heat until both sides of adai are golden brown and crisp. Serve hot adai with Sambar and Coconut chutney.



Source: chettinadrecipesblog