Adai

• Chana dal

  soaked

  40 g

• Coriander leaves

  chopped

  5 g

• Cumin seeds

  3 g

• Curry leaves

  2 g

• Dried red chilli

  2 pc

• Freshly grated coconut

  20 g

• Green chilli

  chopped

  1 pc

• Oil

  30 ml

• Rice

  soaked

  100 g

• Salt

  to taste

• Toor dal

  soaked

  40 g

• Urad dal

  soaked

  20 g

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Method

1. 1Rinse the rice, toor dal, chana dal and urad dal together and soak for three hours.
2. 2Drain, then grind with the dried red chillies and cumin to a coarse, gritty batter.
3. 3Keep the batter thick and grainy rather than smooth.
4. 4Fold in the grated coconut, chopped green chilli, curry leaves, coriander and salt.
5. 5Rest the batter for twenty minutes while the tawa heats on medium.
6. 6Pour a ladle of batter and spread into a thick round, leaving it slightly rustic.
7. 7Poke a hole in the centre so the thick adai cooks through evenly.
8. 8Drizzle oil around the edges and into the hole.
9. 9Cook until the underside is deep golden and crisp.
10. 10Flip and cook the second side until firm and speckled.
11. 11Serve hot with jaggery, avial or coconut chutney.