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
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