1. Soak the dhals and rice together for 2 hours.
2. Rinse. Add chopped tomatoes, red chilli, green chilli, salt, hing and coconut.
3. Grind in a mixer or grinder adding water little by little to a coarse batter.
4. The mixture should be thick like idly/dosa batter.
5. Add jeera, coriander leaves and curry leaves and mix.
6. Heat a griddle. When hot, pour a ladle full of batter and spread in a circular motion.
7. Drizzle a drop of coconut oil and few drops of cooking oil around the corners.
8. When one side turns golden brown, flip and cook the other side. It takes at least 2 minutes to cook on each side.
9. Serve hot with idly podi or avial.

Note: For regular adai, skip the tomatoes.

Courtesy: http://spicesetc.blogspot.com/