1/2 cup raw rice (chawal)
1/4 cup toovar (arhar) dal
1/4 cup chana dal (split bengal gram)
1/4 cup urad dal (split black lentils)
5 to 6 whole dry kashmiri red chillies , broken into pieces
a pinch of asafoetida (hing)
2 tbsp freshly grated coconut
1/4 cup grated carrot
1/4 cup finely chopped cabbage
1/2 cup finely chopped onions
1/4 cup finely chopped coriander (dhania)
1 tbsp finely chopped curry leaves (kadi patta)
salt to taste
3 3/4 tsp oil for cooking
- Clean, wash and soak the rice, dals and dry red chillies in enough water for 2 hours.
- Drain and blend in a mixer to a coarse paste using approx. 1¼ cups of water.
- Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well.
- Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
- Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.
- Smear ¼ tsp of oil over it and along the edges and cook on a medium flame till the adai turns golden brown in colour and crisp.
- Turnover and cook on another side as well.
- Fold over to make a semi-circle.
- Repeat with the remaining batter to make 14 more adais.
- Serve immediately.