Adai recipe

Adai is a variety of dosa ,but it is made little thicker than dosa and it includes the addition of variety of dal also. Idli rice 1 cup Toor dal 1/2 cup Channa dal 1/2 cup Red chili 6-8 Curry leaves few Asafoetida 1/4 tsp Salt as needed Small onions 1 cup (sliced) Oil 3 tsp per adai Soak rice and both the dals separately in water for 2 hours. Add the red chili and curry leaves to the rice.This helps to grind the red chili smoothly. Grind the rice into a fine paste.You can add water while grinding.Transfer to a bowl. Grind the dal coarsely without adding much of water.Add this to the bowl. Mix well and add salt and asafoetida. Add chopped small onions.Mix well. Check the consistency of the batter. If needed add little water. The batter should be little thick than the dosa batter.. Heat a tawa and spread 2 ladles of adai batter. Spread the batter either into a thick adai or into a thin adai as per your choice. Place a hole in the center. Pour Oil around the circle adai and also on the hole in the center. Cook both sides until it becomes crispy and turns into nice golden colour. Enjoy hot with Milagai Podi or Aviyal or jaggery.