Adai Or Mixed Lentils Dosa Recipe

HOW TO MAKE ADAI RECIPE_x000D_ _x000D_ Wash and soak rice and dals together for 3-4 hours.  Drain and keep it aside.

First grind green chillies, red chillies, adrak, coconut, hing, curry leaves and salt.  Then add soaked and drained rice and dals and grind into a coarse paste.   Add little water and make a thick batter.  The batter should be thicker than the idli dosa batter.  You can start making adais immediately or keep upto 3 hours and then make it.  Both the ways, it tastes good.

Heat a flat pan or tawa on  a medium flame. Pour two ladles of batter and form a thick round circle.  Make a small hole in the middle and drizzle little oil in it.  Pour little  oil around the adai and cook for sometime until golden brown.  Turn and cook on the other side, pouring another teaspoon of oil around it.  Once both the sides are cooked well, remove from the tawa and serve hot with avial or jaggery or butter.

NOTES/TIPS_x000D_ _x000D_ Finely chopped onions or chopped carrots can  be added to the batter just before making adais to make it more tastier and healthier.  (Here I have not added onions)._x000D_ _x000D_ Grind the batter to a coarse paste and not too soft as it gives a nice crispier texture to the adais._x000D_ _x000D_ You can refrigerate the batter for upto  2-3 days.  It stays good if onions or coconut are not added to it.