Soak raw rice, all dals together in water for 1 hour. After 1 hour, drain the water and put the soaked raw rice and dals in mixie jar, add red chillies, green chillies, ginger and required salt and grind it coarsely(never make it like a paste). Add asafoetida, curry leaves, coriander leaves, washed drumstick leaves to the batter.
Wash and peel small onions, cut it finely. Cut coconut into 1 inch pieces. Add both to batter.
Add water to the batter if it is too thick. The batter should have thicker consistency than dosa batter.
After grinding batter, it should be allowed to stand for half an hour before making adai to get the perfect taste.
Put tava in flame, add little oil, pour the adai batter and spread it like dosa. Make a small depression in the centre. Pour oil in sides and centre.
Use gingelly oil for one adai, ghee for other adai and coconut oil for the next.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.