Ingredients

• A bunch - fenugreek leaves
• 1 cup - parboiled rice
• 1 tsp - Bengal Gram dal
• 1 tsp - green gram dal
• 1 tsp - urad dal
• 1 tsp - tur dal
• 1 tsp - moong dal (optional)
• 1 tbsp - asafoetida powder
• 3 - green chillies
• 1 tbsp - grated coconut (optional)
• 1 tbsp - chopped onion (optional)
• salt to taste
• coriander leaves for garnishing
• oil

How to Make Methi Leaves Adai

• Wash rice and soak for 3 to 5 hours.
• Similarly, wash all the dals. Soak them all together for 3 to 5 hours.
• Grind the ingredients with salt, green chillies and asafoetida powder.
• Rinse and drain the fenugreek leaves and chop the leaves fine and mix with the batter.
• Add the grated coconut, chopped onion and the coriander leaves.
• Heat a tawa on medium high and spread the batter on top (like dosa) and shallow fry with edible oil.
• Serve adai with avial.