Adai

Ingredients
Items	Qnty	Comments
Raw Rice	½ cup	(tamil:pachai Arisi)
Toor Dhal	½ cup	(tamil:thuvaram paruppu)
Split Chick Peas	½ cup	(tamil:kadalai paruppu)
Skinless Black Gram	¼ cup	(tamil:ooluntham paruppu)
Onion	1 medium size	(tamil:venagayam)
Red Chillies	10	(tamil:pachai milagai)
Fennel seeds	1 teaspoon	(tamil:sombu)
Curry Leaves	5	(tamil:karuvepillai)
Corriander	1 sprig	(tamil:kothamalli)
Grated Coconut	1 tablespoon	(tamil:theyngai)
Asafoetida	½ teaspoon	(tamil:perungayam)
Salt	1 ½ teaspoon	Or as required
Oil	1 cup	For making adai

Method

1. Wash and soak the raw rice and all dhals together in water for about 3 hours.

2. Drain the water and leave it aside.

3. First grind the fennel seeds and red chillies in the blender or grinder.

4. Then add the soaked rice and dhal mixture and coarsely grind into a paste by adding little amount of water(1 cup).

5. Transfer the batter to a vessel.

6. Finely cut the onions and coriander leaves.

7. Add asafoetida,salt,cut onions,grated coconut,curry leaves and corriander to the batter and mix well.

8. Heat an iron skillet or a frying pan.

9. Pour one ladle full of batter at the center and spread on the pan to a thick circle.

10. Spoon out oil around the adai.

11. After a minute turn over to the other side.

12. When both sides are crisp and golden remove from the pan and transfer to a serving plate.

Tips

· Don’t add too much water while grinding otherwise the batter will loose it’s consistency.It should be thick.

· This item is very good for kids since it has a lot of proteins.

· Coconut can be avoided if needed.

· Serve hot with coconut chutney,tomatoe chutney sambhar or aviyal.