Idli rice 1 cup Raw rice | sona masoori 1/2 cup Toor dal 2 tblsp Channa dal 2 tblsp Urad dal 1/2 cup Whole pepper | Milagu 2 tsp Coconut (grated) 1/3 cup Coconut bits 1 tblsp (optional) Curry leaves few Asafoetida 2 pinches Oil to make adai
Soak the rice and dal for 2 hours. Drain the water and grind this along with whole pepper, salt, asafoetida and curry leaves. Add the grated coconut too while grinding.
Add little water while grinding. Generally adai batter will be thick. My grandmother even used to pat the batter on the dosa pan, instead of using the ladle. But if you want to make it bit thinner you can add water accordingly. Add the coconut bits to this.
Mix this well and i made to a medium thick consistency.
Heat the dosa pan and when it is hot, keep the flame medium. Pour a ladle full of batter and spread the batter. Keep a hole in the middle and pour oil around the adai and in the center too. Putting hole in the center is to make it cook in the center too. When one side is cooked flip the adai. Cook for 3-4 minutes in a medium flame.
Serve this hot with vellam|jaggery and a dollop of butter.
My teenager started her cooking adventure with your simple recipes. Thank you!
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