|Raw Rice | Pacharisi||1 cup|
|Idli Rice||1 cup|
|Channa dal | Kadalai Paruppu||½ cup|
|Moong dal | Paasi Paruppu||½ cup|
|Urad dal | Ulundhu Paruppu||¼ cup|
|Toor dal | Thuvaram Paruppu||1 tbsp|
|Onions (finely chopped)||1|
|Corianader leaves (finely chopped)||few|
|Curry leaves||2 sprigs|
|Grated coconut (optional)||¼ cup|
1). Combine raw rice and idli rice together. Wash and soak for 3 hours or more. In a separate container, combine the dals, wash and soak for 3 hours. Grind red chillies, cumin, asafoetida, ginger and salt to a fine paste. Then slowly add rice and grind coarsely. Finally add the dals to coarse batter. Batter should be very coarse and thicker than dosa batter. Keep aside.
# You can make adais immediately but let it stand for few hours for better taste.
# Do not grind the batter to smooth consistency, it should be coarse. Also the consistency should be neither thick or loose.
# Toppings are optional. You can even use chopped or grated carrots, drumstick leaves.
# Add coconut and onions to needed batter only. Do not store the batter after adding coconut and onions.
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