Adai

This is yet another south Indian specialty that has good source of carbohydrates and protein.
Over the weekend, I prepared the batter for Adai and Dosai, to alternate and use for dinner over the week. Check out how to prepare the dosai batter here. Generally these batters last for a week to 10 days when refrigerated.

Ingredients

Ponni Boiled/Par-boiled rice (Puzhungal arisi) - 1 cups
Toor dhall (Thuvaram paruppu) - 3/4 cup
Channa dhall (kadala paruppu) - 1 handful
Red Chillies (kaintha chaeppu milagai) - 7-8
Salt (Uppu) - add to taste
Asofoeteida powder (perungaya podi) - 1/2 teaspoon

Soak rice and dhalls separately for a minimum of 5-6 hours (or soak overnight).

Grind the rice little coarsely in a mixer/blender adding water little by little as necessary. Transfer the ground rice to a container. Similarly grind the red chillies, asofoeteida powder, soaked dhall adding water little by little as necessary to form a soft batter. Add it to the container and mix well. Add salt according to taste and mix well. Now we have the batter ready.

When you are ready to prepare the "Adai"s for serving, preheat a flat griddle.
If the batter is very thick, dilute it with water as necessary and add salt if needed.
Add fresh curry leaves to the batter.

Pour about 3/4-1 cup of the batter on to the griddle and spread it out in a circle.
Make few small holes in the middle with a "turner". Add little oil in the holes and on the corners of the batter. Flip and cook on the other side for about a minute.

From Amma's Tasty food Magic

To make it more interesting you could add the following after spreading out the batter,
Chopped onions - 1-2 teaspoons per Adai
Idli/Dosai Milagai podi - 1/2 teaspoon sprinkled over the batter

Makes 10-12 Adais of medium size (3-4 inches radius).
Goes well with either of these accompaniments: Sambhar, Avial, Jaggery.

From Amma's Tasty food Magic