Chana daal tbsp 1
Curry leaves springs 2
Hing pinch
Oil for required 0
Red chilly number 3
Rice cup 1
Salt to taste
Tur daal tbsp 1
Take a bowl add tur daal, channa daal, rice, red chilly, curry leaves, water, wash the all ingredients, and drain the water, and add salt, hing, add water, and soak it over night (or) at least 4 hours, then put it into the blender and make a coarse paste. Heat griddle and pour the batter on it and spread the batter on your fingers, and make a holes on the adai and pour the oil, and put the lid on and let it cook for 2 minutes in a slow flame till it is crispy turn and cook on the other side with out the lid till blisters form. Serve this with jaggery, white butter, coconut chutney.
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