Adai

*White Rice, medium grain, 1 cup (remove)
*Channa Dhal (raw), 100 gram(s) (remove)
*Lentil Red split, Dall, 1 serving (remove)
*White Urid Dal, 50 gram(s) (remove)
*Red Chillies (1 chillie), 5 serving (remove)
*Coconut slice, 50 gram (remove)
*Asafoetida / Hing, 0.5 tsp (remove)
Salt, 1 tsp (remove)
*curry leaves = 1 leaf, 10 serving (remove)
Sunflower Oil, 10 1tsp (remove)

* Using a mixer grind rice into a smooth paste. Ensure that the ground paste is not too watery

* Grind dhal separately into a coarse paste

* Mix rice and dhal paste and add salt to taste and mix asafoetida, coconut slices & curry leaves in that too

* Heat a non stick pan (tawa) and spread the mix nice and round on the hot pan. Pour 1 tea spoon of oil around the spread rice-dhal bater. Close the pan with a lid while cooking.

* Cook in low heat until the colour changes to golden brown and crispy. Serve with coconut chutney, sambar, jaggery + butter or just a dollop of butter or honey!