Ingredients:
Rice - 1/4 cup
Whole Green Mung - 1/4 cup
Channa Daal - 1/4 cup
Toor Daal - 1/4 cup
Onion - 1/2 small finely chopped
Green Chili - 1, to taste
Cilantro Leaves - 5 sprigs
Curry Leaves - 1 sprig
Asafoetida (Hing) - 1 pinch
Salt - to taste
Black Pepper - 1/4 tsp or to taste
Ginger - 1/2″ piece
Fenugreek seeds - 1/2 tsp (optional)
Oil - for pan-frying
Method:
Wash and soak the Rice, Whole Green Mung, Toor Dal,Channa Dal,black pepper, Fenugreek seeds in 4 cups of water for 5 to 6 hours.Drain out the water.Grind above soaked mixture using a little fresh water. The consistency should be that of smooth and thick batter. Add finely chopped onions,hing,finely chopped green chillies, curry leaves and salt to taste to the batter.Heat a tava on medium to high heat. With a flat-bottomed ladle, pour a scoop of batter in the center of the griddle.In an outward circular motion, spread the batter evenly.Drizzle oil sparingly on the Adai and allow it to cook for a couple of minutes.Flip the adai to the other side.cook until it turns golden-brown in color.Serve immediately with a blob of butter, powdered jaggery and aviyal(mixed vegetables in yogurt gravy).
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