Soak the rice and the dhals for a minimum of 2 hours.
Grind finely in batches with the curry leaves, green chilies, red chilies and ginger reasonably fine.
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
Pour water while grinding.
The batter should be not too thick not too thin.
Should be about dropping consistency.
Place a tawa (griddle) on the stove.
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
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.
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.
Ingredients: 1 cup long grain brown rice (or white rice)
1/2 cup tur dal
1/2 cup urad dal
1/2 cup channa dal
8 green chillies (small thai chillies variety) (or according to taste)
12 red chillies ( or according to taste)
Ginger root about 2 inches piece
1 stalk curry leaves
1/2 tsp hing
Salt to taste
Sesame oil a little