1 c. rice 2 hot green chilies 1/4 c. chana dhal 3/4 cup water 1/4 c. urad dhal 1/8 tsp. asafoetida 1/4 c. toor dhal salt to taste 2 red chilies 1/4 cup vegetable oil
Mix rice and dhals together and soak in water for 3 hours. In a blender, grind the mixture of rice and dhals with the green and red chilies, adding about 3/4 cup of water. The mixture should not be ground finely. It should be of a coarse nature and a thicker consistency. Mix asafoetida and salt with it. The batter should not need to be fermented. Adai can be made as soon as the batter is ready. Over medium heat, brush the griddle with oil. Pour 1/3 cup of batter over the griddle and spread it around. It should be thicker than Dosai. When golden brown, turn it over to cook the other side. Take it out of the griddle and serve hot. Makes about 8 Adais. Goes well with coconut chutney.