How to make Crispy Adai

What you need:

Boiled rice/Idly rice – 1 cup

Channa dal/Bengal gram dal – ¼ cup

Toor dal – ¼ cup

Urad dal – ¼ cup

Asafoetida – small piece (1tsp if using powder hing)

Salt – 1tbsp

Red chilli – 8-10

Curry leaves – 1tsp (optional)

Step 1: Soak Rice, all the dal, red chilli and hing for 2 hours

Step 2: Ground all the above coarsely. The batter should not be too thick or watery. It should be little thicker than dosa batter.

Step 3: Ferment it for 7 to 8 hours.

Step 4: Heat non-stick tawa or iron tawa.

Step 5: Sprinkle some water over the tawa to check if it’s ready. When you hear the sparkling sound pour the batter round shape using a ladle.

Step 6: Sprinkle sesame oil over it. Keep the flame medium high till the adai turn light brown and crispy.

Step 7: Now turn the adai other side and change the flame to low.

Serve hot topping with ghee. Jaggery, Avial, more kuzhambu goes well with adai.