Ingredients

• Basmati rice - 1 cup
• Channa dal (kadalai paruppu) - 1 Cup
• Toor & urad dal together - 1/4 cup
• Red chillies - 10
• Salt to taste
• Turmeric powder - 1 tsp
• Curry leaves - a few
• Grated coconut - 4 tbsp
• Onions (finely cut) - 3
• Butter (optional) - 1 tbsp
• Oil - 2 tbsp

How to Make Karaikudi Adai

• Soak rice for 4 to 5 hours. Soak all the dals together for 2 hours.
• Grind rice, dals, red chillies, together into a coarse dough. It should be thicker than a normal 'dosai' dough.
• Mix grated coconut, onion, curry leaves, salt and turmeric powder to the dough.
• Heat a tawa and grease it with little oil.
• Pour the dough in the tawa and spread it into a circle. Make a hole in the centre and another 5 holes a little distance from the centre.
• Pour oil in each hole and on the adai to make it crispy.
• Wait till it is golden reddish brown in colour and turn it.
• Again pour oil in each hole and little on top of adai.
• Serve with little butter on top while adai is hot.