Thur dal - 1/2 cup
Channa dal - 1/2 cup
Yellow moongh dal - 2 tbsp
Red chillies - 3
Pepper - 1 tsp
Jeera - 1 tsp
Tempering
Oil - 1 tbspMustard - 1 tsp
Hing - a generous pinch
Curry leaves few
Other Ingredients
Grated coconut - 1 tbspSalt to taste
Method
Take a mixi jar add add all the above ingredients and dry grind to a rava consistency.After 1 hour you will see all the water is absorbed so add some more boiling water to get a thick batter consistency. Cover and let it rest for another 1 hour.
Heat oil in a pan and temper it with above ingredients, pour it into the batter add coconut, curd and mix.
Heat a thick iron kadai pour some oil take a ladle of batter and slightly spread.
Cover it with a lid and cook in medium high flame after few minutes remove lid and gently flip it and cook the other side too. Add some oil after flipping the adai.
Once its crisp and cooked well remove and serve it hot with any chutney.
Ingredients ground to a coarse batter ( Version 2)
Sona mosoori rice/ Raw rice - 1 cup
Idli rice - 1/4 cup
Urad dal - 1/4 cup
Channa dal - 1/4 cup
Thur dal - 1/4 cup
( wash and soak all the ingredients for 3 hours, then grind to a thick batter by adding very little water. Add salt mix and let it ferment for 4 hours)
Tempering
Method
Heat a thick iron kadai pour some oil take a ladle of batter and slightly spread.
Cover it with a lid and cook in medium high flame after few minutes remove lid and gently flip it and cook the other side too. Add some oil after flipping the adai.
Once its crisp and cooked well remove and serve it hot with any chutney.