Aug 10, 2009



Rice - ½ cup
Urad dhal - ¼ cup
Chana dhal - ¼ cup
Thoor dhal - ¼ cup
Yellow Moong dhal - ¼ cup
Red chilies

How to Make:

Wash and soak the following in in 4 cups of water for 3-4 hours - Rice, Whole Green Mung, Toor Daal & Channa Daal.
Drain out the water.
Add the rice and dhal mixture and all of the remaining ingredients (except for oil) in a blender and grind using a little fresh water. The consistency should be that of pancake batter.
Heat a griddle/skillet/tava on medium to high heat.
Heat a couple of drops of oil on the griddle and once it is hot, smear and wipe off the oil with a paper towel.
With a flat-bottomed ladle, pour a scoop of batter in the center of the griddle.
Place the bottom of the ladle flat on the center of batter. In an outward circular motion, spread the batter evenly.
Drizzle oil sparingly on the Adai and allow it to cook for a couple of minutes.
Run the tip of your spatula around the outer edge of the Adai allowing it to flip over easily.
Flip the Adai to the other side. It should be golden-brown in color.
Serve immediately with a blob of butter or chutney.

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