13 December 2012,03:16 by

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Serves :

Preparation Time :
4 hours 30 minutes

Cooking Time :
25 minutes

Preparation Method :

  • To prepare the batter for the adai, wash the dhals and the rice and soak them in six cups of water for about four hours.
  • Then, drain the water completely.
  • Transfer the soaked and drained rice and dhal to a blender/grinder.
  • Add the red chilies, the cumin seeds and a cup of water and start grinding. While grinding, if the dough is too thick add water little by littleuntil the dough grinds coarsely and thick in consistency.
  • Transfer the dough to a bowl and add the remaining ingredients, except the sesame oil and mix well.
  • Heat an iron tawa over medium heat. Spread a little oil on the tawa and wipe it off.
  • Pour a ladleful of batter into the centre of the tawa and spread the batter in a circular motion.
  • Pour one teaspoon of oil on to the centre and to the edges of the dosa/adai.
  • When one side of the adai cooked fully, turn into the other side and allow cooking.
  • When it is crisp, it is done.
  • Make all the batter in the same manner.
  • Serve the adai hot with coconut chutney.


  • 150 grams of raw rice
  • 150 grams of channa dhal
  • 150 grams of toor dhal
  • 150 grams of moong dhal
  • 75 grams of urad dhal
  • 8 dried red chilies 
  • 2 teaspoon of cumin seeds
  • 1 teaspoon of turmeric powder
  • ½ teaspoon of asafoetida powder 
  • ½ a coconut, finely chopped 
  • 100 grams of chopped fresh coriander leaves
  • 150 grams of shallots(small onions), finely chopped 
  • Salt to taste
  • Sesame Oil for cooking

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