Ingredients
2 Cups par boiled rice
1/3 Cup Chana Dal
1/3 Cup Arhar Dal
1/3 Cup Whole Black Dal ( Urad Dal)
Asafoedita Powder - 1/4 Tea Spoon Ful.
Curry Leaves
Green Chillies 4
Salt To Taste.
Black Pepper Corn - 10
Jeera 1/4 Tea Spoon Full
Finely Chopped Coconut Pieces- 2 Table Spoon Full.
Oil
Method
Soak rice and lentils separately for 6 to 7 hours.
Clean and grind rice coarsely.
Clean all lentils and grind together with all other ingredients(except coconut and curry leaves) to a coarse consistency.
Mix both batter thoroughly. Add coconut and curry leaves an mix thoroughly. The consistency should be slightly thicker than Dosa batter. Add water if necessary and mix thouroughly.
Heat a Tava , smear with oil and pour the batter and spread to a round shape.
Add a spoonful of oil on the edges and also on the adai.
Turn the adai after 2 to 3 minutes and add another spoon ful of oil on edges.
Remove from heat.
Serve hot with coconut chutney.
2 Cups par boiled rice
1/3 Cup Chana Dal
1/3 Cup Arhar Dal
1/3 Cup Whole Black Dal ( Urad Dal)
Asafoedita Powder - 1/4 Tea Spoon Ful.
Curry Leaves
Green Chillies 4
Salt To Taste.
Black Pepper Corn - 10
Jeera 1/4 Tea Spoon Full
Finely Chopped Coconut Pieces- 2 Table Spoon Full.
Oil
Method
Soak rice and lentils separately for 6 to 7 hours.
Clean and grind rice coarsely.
Clean all lentils and grind together with all other ingredients(except coconut and curry leaves) to a coarse consistency.
Mix both batter thoroughly. Add coconut and curry leaves an mix thoroughly. The consistency should be slightly thicker than Dosa batter. Add water if necessary and mix thouroughly.
Heat a Tava , smear with oil and pour the batter and spread to a round shape.
Add a spoonful of oil on the edges and also on the adai.
Turn the adai after 2 to 3 minutes and add another spoon ful of oil on edges.
Remove from heat.
Serve hot with coconut chutney.
