Adai

Ingredients:

Boiled rice - 1/2 cup
Raw Rice - 1/2 cup
Bengal gram thal - 3/4 cup
Thoor Dhal - 3/4 cup
Urudh dhal - 2 tbsp
Red chillies - 4 to 6
Somph - 4 tsp
Turmeric powder - 1 tbsp
Grated Coconut - 1 cup
Small onions - 250 gm
Curry leaves - 5 to 8 strings
Coriander leaves - 1 small bunch
Salt to taste
Oil

Method.

Clean, wash and soak both the rice together.
Clean, wash and soak all the dhals together for 40 min to 1 hour.

In a blender or grinder grind the rice less than fine. Then grind the dhal, red chillies and somph together coarsely. Mix it with the rice batter.
Peel and slice the onion finely. Squeeze the onions by hand so that the rings seperate.
Chop the curry leaves and coriander leaves.
Mix all the ingredients Rice batter, dhal batter, curry leaves, coriander, turmeric powder, salt, grated coconut and small onions.

Heat the thava and make adai with a laddle of batter like dosa.
Adai will be a little thick. Make a small hole in the middle and pur few drops of oil in that also.

Note: Adai could be served with Red Chutney or Avial. It will also be good with country sugar or Jaggery and butter.
Drumstick leaves could also be added instead of curry leaves and coriander leaves.