Ingredients

• 1 cup - raw rice
• 1/4 cup each - urad, toor, moong and chana dals
• 1 tsp - methi seeds
• 2 to 3 - green chillies
• Some curry leaves
• Salt to taste
• Oil

How to Make Rice and Dal Adai

• Wash the rice and dals.
• Soak all of them together with the methi seeds for two to three hours.
• Coarsely grind the soaked ingredients along with green chillies, curry leaves and salt to form the batter. (You may add water while grinding but the batter should be of thick consistency.)
• Allow the batter to rest for about 30 minutes.
• Then stir the batter well and make the pancakes on a hot tava.
• Use one ladle full of batter per adai.
• The adai should not be spread out very thinly.
• Drizzle oil around the adai and across the centre.
• Cook on low flame without covering it until the underside turns crisp brown.
• Turn over and cook on the other side for half-a-minute.
• Tastes best when served hot with a dollop of butter.