- dal soaking time: 3 to 4 hours
- batter preparation time: 20 minutes
- each adai: 3 to 5 minutes
- Urad dal (Black gram) whole – 1/2 cup
- Moong dal (Green gram) whole – 1/2 cup
- Lobia dal (Black eyed pea) – 1/2 cup
- Chana dal split (Bengal gram) – 1/2 cup
- Toor dal (Pigeon pea) – 1/2 cup
- Rice – 3 cups
- Turmeric powder – 1/2 tea spoon
- Red chilli – 4 no
- Garlic – 6 to 8 pods
- Ginger chopped – 1 tea spoon
- Ani seeds (Saunf) – 2 table spoon
- Tomato – 1 no
- For chopping
- Onion – 2 no
- Green chilli – 3 no
- Curry and coriander leaves – few
- Wash and soak all dals together; wash and soak rice separately; soaking time at least 3 to 4 hours.
- Chop onion,green chilli,curry and coriander leaves.
- Drain the rice; add garlic,red chilli,salt,tomato,ginger,turmeric powder and half of saunf; grind the mix coarsely by adding water as required.
- Drain dals, grind separately very coarsely than the rice mix (no need to add water).
- Now mix rice and dal paste together with chopped onion, green chilli, curry leaves,coriander leaves and the remaining saunf.
- The batter has to be thicker than idli dosa batter.
- Spread the batter on greased tava (griddle), like dosa. Cook both sides with oil.
Serve hot with chutney.
- Cook adai in low flame to make it crisp.
- Use non stick tava to consume less oil.
- To cook faster, you may have to use two tavas.