Adai

Ingredients
Par boiled rice - 3/4 cup
Raw rice - 3/4 cup
Bengal gram (kadalai paruppu) - 3/4 cup
Red gram (thuvaram paruppu) - 3/4 cup
Green gram (pasi payaru) - 1/4 cup
Yellow gram (pasi paruppu) - 1/4 cup
:- this is peeled and broken green gram
Urudh dhal - 1/4 cup
Ani seed (saunf) - 1/2 teaspoon
Red chilies - 6
Asafetida – 1 tbsp
Curry leaves – 2 sprigs (nicely chopped)
Salt to taste
Oil required to make adai

Optional Ingredients:
Small or big onion - 1 cup (finely chopped)
Coriander leaves - a handful (roughly chopped)
Grated coconut - 3 tbsp
Any kind of leafy vegetable – 1 cup (finely chopped)

Method of preparation:
1.Soak all the main ingredients for 1 hour except for the asafetida, oil and salt.
2.Grind the soaked lentil mixture in a mixer grinder to a not-so-smooth batter adding very little water.
:- the batter should neither be too coarse nor fine and should be a thick batter.
3.Add asafetida and salt to taste and the optional ingredients and mix thoroughly.
4.Heat a tawa/griddle and pour one ladle full of batter in the middle.
5.Spread it slowly with the back of the ladle from the center towards the side making a little thick adai.
6.Pour few drops of oil along the sides of the adai. Turn over once its golden.
7.Remove once its golden on both the sides.
8.Serve hot.
:- Adai made with the optional ingredients do not even need any side dish.
:- The best side will be avail or jaggery with a dollop of butter in the middle of the adai.
:- You can also spread idli milagai podi mixed with gingely oil on the inside of the adai and serve hot.

Happy cooking :)