Adai is a complete meal by itself. It has rice, lentils/dals and veggies if u like :) You can even make plain adais without the veggies. My granny and mom make adai really well...
1/2 cup raw rice
3/4 cup boiled rice
1/2 cup toor dal
1/3 cup channa dal
1/5 cup urad dal
3 red chillies
2 green chillies (add more if you like, depends on the heat level )
4 tbsp chopped coriander leaves - if you are not using any other greens
Chopped onions/ chopped cabbage/ chopped greens- spinach - 3/4 cup
Salt to taste
Hing -4 dashes
Turmeric 1/4 tsp
gingely oil/ coconut oil for roasting
Soak the rice and dals together with sufficient water for 2-3 hrs. Drain and add salt, hing, turmeric, chillies and grind without adding water to a coarse paste. Add more water later to make it to a a thick coarse batter if you want.
If you make the batter too smooth, it is not adai, it is pesarattu or dosai! :) However, the consistency should be such that you should be able to spread it on a griddle with a flat bottom ladle.
Once the batter is ready, add coriander leaves, add chopped onions/ cabbage/ spinach. Mix well. Heat an iron griddle (dosai kallu) and grease it mildly.
Take a ladleful of adai batter and pour in the centre. Spread in a circular fashion just like dosa. Adai may not be as thin as a dosai. Make a hole in the centre. Add coconut oil/ gingely oil and roast. Adai takes up a lot of oil, be liberal with the use of oil. Once the surface is golden brown, flip it over, add oil and cook till golden on the other side. Adai cannot cook as fast as dosai, be patient.
The recipe I have posted here, does not call for the use of grated coconut. Somehow I feel it spoils the texture of crisp adais. If you like, you can add a handful of grated coconut to the batter.
Adai is generally served with avial. However, you can also serve it with molagai podi/ chutney podi and oil, jaggery or sugar and molagai thokku/ pulimolagai. Enjoy!!!