Ingredients

• Channa dal - 100 gms
• Pesar dal - 100 gms
• Rice (raw) - 100 gms
• Urad dal - 100 gms
• Black pepper - 1 tsp
• Red chillies - 5
• Salt to taste
• Hing powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Raw grated coconut - a small cup (optional)

How to Make Shallow Fried Adai

• Soak all the dals and rice together in water for about four hours, preferably overnight.
• Wash thoroughly and grind to a coarse paste in a mixie, adding very little water, red chillies and black pepper.
• Consistency should be that of vadai. If ground finely the adais will not come out nice.
• Mix hing powder and turmeric powder and salt. Leave it for about half an hour. Do not allow to ferment.
• Heat a thava or griddle (thick one) and apply a little oil evenly.
• Spread the batter evenly and make a few holes with a knife (one in the centre and one each on all four directions).
• Add little oil into these holes and cook the adai.
• Turn around and cook till golden brown and crisp.
• Serve hot with home-made butter and jaggery or mor kuzhambu, avial, sambar or curd.
• Serves for eight to ten adais.