Adai

Idli Rice – 1 cup

Toor Dal – 1/4 cup

Chana Dal – 1/4 cup

Urad Dal – 1/4 cup

Moong Dal – 1/8 cup

Red Chilies – 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)

Asafoetida – 1 tsp

Salt

Gingelly Oil

In a medium-sized bowl, mix Idli Rice, Toor Dal, Chana Dal, Urad Dal, and Moong Dal. Rinse the rice and dal well until the water runs clear, then soak them along with the red chilies for at least 4 hours.

Grind the soaked rice and dal 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, asafoetida, 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.