Adai is the combination of rice tur dal, chana dal, udad dal and moong dal which is soaked and grounded to thick batter.
Traditionally adai recipe is served with coconut and vegetable stew i.e avial, however i personally prefer it with Gun-powder, we call it ‘molaghapudi’.
You can also make variations of this recipe by eliminating any daal and also by increasing or decreasing the quantity according to your liking.
I have added grated carrots, Adai can be also made with Moringa leaves, finely chopped cabbage and cauliflower.
This can be also made plain without adding vegetables, just like dosas.
Same batter if left for fermenting, we can make idlis out of it.