Ingredients

The following ingredients have 12 Servings
  • 1 cup Brown rice
  • ¼ cup Masoor dal
  • ¼ cup Whole urad dal (with skin)
  • ¼ cup Split Moong dal (with skin)
  • ¼ cup Channa dal
  • 4 Red chilies
  • 2 Green Chilies
  • 1 cup Onions (finely chopped)
  • few Curry leaves
  • to taste Salt
  • Oil (to make the adais)

Instruction

  • Wash and soak the rice and lentil together for about 4 hours.
  • Drain the mixture and then grind it with salt and chilies. It is up to one’s preference to grind it coarse or fine. I sort of make it neither too smooth nor too coarse. Also the consistency of the batter should be sort of on the thicker side and not like dosa batter.
  • Add the curry leaves and the chopped onions to the batter and mix well.
  • Heat the pan and then make a crepe with couple of ladle of the batter. Once again depending on your preference, you could make the adais thicker or thinner. My mother likes it thicker and softer whereas I like it thinner and crispier. Make a small hole in the center of the crepe after spreading. This allows the adais to cook well in the center as well. Pour about a teaspoon of oil around the adai and let it cook till golden brown.
  • Flip it to the other side and let it cook on the other side as well.
  • Remove and serve the Adai Made With Brown Rice hot with vellam (jaggery) and butter or with aviyal or sambhar