1. Soak the rice and the dhals for a minimum of 2 hours.
2. Grind finely in batches with the curry leaves, green chilies, red chilies and ginger reasonably fine.
3. For this particular dish it does not need to be ground very fine; the lentils and rice should look a little like medium rava (cream of wheat).
4. Pour water while grinding.
5. The batter should be not too thick not too thin.
6. Should be about dropping consistency.
7. Place a tawa (griddle) on the stove.
8. Heat it. Pour small amount of batter and spread, spread thin if you like thin and crispy style pancake or a little thicker if you like softer ones.
9. Pour about 1/4 tsp of sesame oil on the side facing up.Let the bottom brown slightly, then turn and cook the other side.
10. Serve hot with honey.

Note: The balance of the batter can be stored in the refrigerator for a period of 4-6 days easily and the adai can be made fresh and hot as needed. The sweetness of the honey a good complement to the spices in the adai itself.

Courtesy: http://veginspirations.blogspot.com/