Adai is one of my favourite tiffin item. This is a good alternative to idli , dosa and it is protein packed one. I love to have adai with podi and jaggery. But many people taste adai with aviyal/coconut chutney/sugar. This is my Mother-in-law’s version. This is very thin and crispy one. I will share my mom’s version soon.

Ingredients:

1. Idli rice – 1+1/2 cup
2. Raw rice- 1/2 cup
3. Toor dal – 1/4 cup
4. Chana dal – 1/4 cup
5. Urad dal – 4 tsp
6. Moong dal – 2 tsp
7. small onions – 5
8. Tomato – 1(optional)
9. Red chilli – 4
10. Grated coconut – 1/4 cup
11. Asafoetida – 1 tsp
12. Fennel seeds – 1 tsp
13. Curry leaves – 2 spring
14. Salt – to taste
15. Oil – required

Pre-preparation:

Wash and Soak rice and dal together for 3 hours

Method:

1. Grind rice and dal mixture in pulse mode in a mixie and grind it by adding little water.
2. Add finely chopped onions, tomato, coconut and red chilli to the mixie and grind it .
3. Remove the batter from mixie and add fennel seeds , salt and curry leaves. Adjust the consistency
4. No need to ferment. you can make your adai immediately
5. Grease a dosa tawa with oil and take a ladle of batter and pour it in circular motion
6. Add a tsp of oil and cook for 3 minutes
7. flip it over and add oil and cook for 2-3 minutes
8. Crispy Adai is ready and serve it your favourite sidish