Adai, as we call it in Tamil, is a pan-fried South Indain dish used for breakfast or dinner. Adai is made with thick batter poured on a flat Dosa making pan and cooked till both sides are fried to a golden brown. There are many variations and combinations of materials used in making the batter. Here I have used all lentils and rice mixed together for the batter to make this delicious dish.

Step 1: How to Make the Batter

Take one measure each of Rice, Red Gram, Bengal gram, Green gram and black gram all split and cleaned.
Mix all together and soak in water for about four to five hours
After soaking, clean and wash the mixed ingredients
Using a wet grinder or a mixer - grinder, grind the soaked lentils to form a medium thick batter
Do not add too much water. the batter should not be runny or too thick

Step 2: Other Ingredients

The following other ingredients are finely chopped and mixed with the batter

Two medium sized onions, finely chopped
Four or five garlic cloves, finely chopped
Handful of curry leaves, chopped
Five to six Red chilies, broken into pieces
Salt to taste

Add all these ingredients to the batter and mix well

Step 3: Pour Adai

Heat a Dosa making pan over medium fire
Take a ladle-full of batter and place it on the center of the pan. See the thickness of batter
Spread on the pan using the ladle
Add drops of oil on the sides

Step 4: Remove From Pan

Using a Dosa making spatula, just lift one side and see it is fully cooked to golden brown
Now using the spatula, turn over the adai on the pan and allow the other side to cook
Once both sides are properly cooked, remove from pan

Serve hot with coconut chutney.