Adai (Mixed-Dal Handvo Style)

Method

1. 1

   Rinse and soak toor, chana, moong and urad dals with rice together for 4 hrs. Drain.

2. 2

   Grind coarsely with 3 dry red chilies, ginger and salt, adding minimal water. Batter should be thick like dosa.

3. 3

   Stir in finely chopped onion, curry leaves, hing and chopped coriander. Rest 15 mins.

4. 4

   Heat a tawa, pour a ladle of batter, spread thicker than dosa. Drizzle oil around the edges and pour a few drops in the centre hole.

5. 5

   Cook on medium 2–3 mins per side till crisp and deep golden.

6. 6

   Serve hot with jaggery and white butter, or with coconut chutney.

Adapted from Hebbar's Kitchen – Adai Dosa