Preparation Time : 2 hours
Cooking Time : 20 Minutes
Serves - 2
Raw Rice - 1 cup
Kadala Paruppu / Chana Dal - 1/4 cup
Tuvaram Paruppu / Split red gram - 1/4 cup
Red Chilli - 2
Green Chilli - 1
Grated Ginger - 1 teaspoon
Curry leaves - Few
Soak all the ingredients except salt with enough water for 2 hours. Drain excess water and keep it aside.Grind the rice mixture to coarse and smooth paste by using drained water. The batter should not be too smooth nor too coarse. It should be of pouring consistency.Add salt and mix thouroughly. Heat a flat pan, drizzle some oil, scoop out a laddle full of the batter on to pan, smear it into round circle, scrap a hole in between gently.Cook on both the sides until golden brown. Serve hot with jaggery or dip of your choice !!
Tip: You can add extra curry leaves to increase more flavour. The hole in the adai is made so that the adai gets cooked evenly inside and out. Generally the adais are made little thick and crisp.