Adai

Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 8 servings
Ingredients

• 3/4 cup uncooked rice (chawal)
• 2 tbsp toovar (arhar) dal
• 2 tbsp chana dal (split bengal gram)
• 2 tbsp urad dal (split black lentils)
• 8 red chillies
• a pinch of asafoetida (hing)
• 3 tbsp grated coconut
• 1 carrot , grated
• 5 tbsp finely chopped cabbage
• 2 onions , finely chopped
• 5 tbsp chopped coriander
• 3 to 4 curry leaves , finely chopped
• 2 to 3 green chillies , finely chopped
• salt to taste
• oil for deep-frying

Method

1. Cover the rice and dals in separate vessels with cold water and leave to soak for 2 hours.
2. Drain the dals and rice.
3. Put the rice, toovar dal, chana dal, urad dal, red chillies and asafoetida in a blender with a little water and grind to a coarse batter.
4. Add the remaining ingredients except the oil for deep frying. 
5. If the batter is very thick, add a little water.
6. Heat the tava. Spread a little batter on the tava and drop a little oil around the edge of the batter.
7. Allow to cook for a few minutes. When brown spots appear on the edge, turn the adai and cook on the other side.