Adai

Idly Rice – 1 cup

Thuvar Dhal – 1/4 cup

Channa Dhal – 1/4 cup

Urad Dhal – 1/4 cup

Moong Dhal – 1/8 cup

Red Chilli – 5

Fennel seeds – 1 tsp

Ginger – a small piece

Onion – 1, chopped

Coconut – 1/4 cup, grated

Curry Leaves – chopped

Drumstick Leaves/Spinach – 1 cup, chopped (optional)

Asafetida – 1 tsp

Salt

Gingelly Oil

In a medium-sized bowl, mix Idly Rice, Thuvar Dhal, Channa Dhal, Urad Dhal, and Moong Dhal. Rinse the Rice and Dhal well until the water runs clear, then soak them along with the Red Chillies for at least 4 hours.

Grind the soaked Rice and Dhal into a smooth paste with Fennel seeds and a small piece of Ginger.

Move the batter to a bowl and incorporate the chopped Onion, grated Coconut, Curry Leaves, Drumstick leaves, Asafetida, and Salt to taste. Mix thoroughly.

Preheat a Dosa Tawa over medium heat and lightly oil it. Pour a large ladleful of batter onto the tawa and spread it evenly. Drizzle Gingelly Oil around the edges of the Adai. Flip it and cook the other side as well.

Serve hot with Aviyal, Butter, and Jaggery, or any other South Indian Chutneys.