1. Soak the rice and dal together for 2 hours.
2. Roast the chilies in 1 tsp of oil.
3. Drain the rice and dal from water.
4. Add the roasted chilies, coconut and tamarind.
5. Grind to a stiff, coarse paste, adding very little water.
6. Add onion, curry leaves and salt to the ground mixture.
7. Heat a tawa. Place an orange size ball on it.
8. Dip your hand in water and flatten the ball into a thick pan cake, avoiding touching the tawa.
9. Pour some oil round it.
10. When the under side is cooked and well browned, turn the adai over, pour some more oil and cook the other side.
11. Serve as a side dish with rice and curry.

Serves: 3-4