Adai

🔥 Prep

• Rinse 200 g raw rice, 50 g chana dal, 50 g toor dal, 20 g urad dal, and 20 g moong dal under running water until the water runs clear.
• Transfer the rinsed grains and dals to a large bowl, add enough water to cover by 2 inches, and soak for 4 hours or overnight.
• After soaking, drain the water and place the soaked mixture in a blender; add 4 red chillies, 0.25 tsp asafoetida, 10 curry leaves, and 1.5 tsp salt.
• Grind to a coarse, thick batter, adding minimal water (about 50‑80 ml) as needed to achieve a pourable but thick consistency.
• Transfer the batter to a mixing bowl, stir in 50 ml oil, and let the batter rest for 15‑20 minutes before cooking.

🔥 Cook

• 1. Heat a non‑stick tawa or cast‑iron skillet over medium heat until a few drops of water sizzle and evaporate.
• 2. Pour a ladleful (≈80 ml) of batter onto the center of the hot tawa and spread it gently with the back of the ladle for 10 seconds to form a thick circle about 12 cm in diameter.
• 3. Drizzle ½ tsp oil around the edges and cook on medium‑low heat for 2‑3 minutes until the underside turns golden brown and small bubbles appear on the surface.
• 4. Flip the adai carefully with a spatula and press lightly; cook the other side for another 2‑3 minutes on medium‑low heat until crisp and cooked through.
• 5. Transfer the cooked adai to a plate and repeat steps 2‑4 with the remaining batter, adjusting the heat to medium as needed to prevent burning.
• 6. Serve the adai hot, optionally with a dollop of ghee or coconut chutney.

🔥 Serve

• Serve the adai warm, stacked on a plate.
• Accompany with a side of avial (mixed vegetable stew) for a traditional meal.
• Offer a small bowl of jaggery or honey for a sweet contrast.
• Provide coconut chutney or tomato chutney as optional dip.
• Garnish with a few fresh curry leaves and a drizzle of ghee for extra flavor.