Adai is a form of south Indian crepe, sort of like a dosa, but made with a larger proportion of lentils, and hence far healthier than dosas. Dosas also need to ferment, while adais can be made as soon as the batter is mixed together.
2 cup Raw Rice
1 cup Channa Dal (split Chick Peas)
1 cup Urad Dal (split Black Gram)
1 cup Toor Dal (Pigeon Peas)
6 Dried Red Chillies
Salt, to taste
Chilli Powder, to taste
A pinch of Asoefetida
2-3 Curry Leaves, chopped fine
Soak the rice, dals and red chillies for 4-5 hours. Drain the water from the soaking mixture, and grind to a coarse texture.
Add the salt, chilli powder, asoefetida and curry leaves to the batter.
Heat a flat pan (such as a dosa pan or an omelette pan). When hot, spread a ladle-ful of the batter onto the pan in a circular motion.
When one side is golden brown, flip over carefully and let cook for a further two minutes.
Serve warm with chutney or jaggery/ palm sugar/ brown sugar.