Idli Rice                - 1 cup

Raw Rice               - 1 cup 

Tuvar Dal              - 1 cup

Chana dal              - 1/2 cup

Moong gram           - 1/2 cup

Urad dal                 - 1/2 cup

Garlic cloves           - 3  

Cumin seeds           - 2 tbsp

Fennel seeds           - 1 tbsp

Dry Red Chili         - 4

Hing                       - 1/2 tsp

Shallot                    - 1/2 cup

Curry leaves           - 3 sprigs

Coriander leaves    - 6 tbsp

Ginger                    - 1 tbsp 

Salt                         - to taste


Wash n soak rice and dal together for 3 hrs.

Seperately  grind  garlic in a blender  to a smooth paste.

Add to the grinder  rice and dal  along with cumin seeds, fennel seeds, dry red chili to a slightly coarse batter. 

Add water while grinding. The batter consistency should be little thicker.

Once done transfer it to a bowl, add enough salt, hing and mix the batter.

Now add finely chopped shallots,ginger,cilantro and curry leaves.

Mix everything well and leave it aside for half an hour.

Heat a Tawa. pour a ladleful of batter and spread it as dosai.Drizzle oil around the adai and cook in medium heat. when one side is cooked 

Then flip other side and cook till it turn crispy.

Tasty Adai is ready to taste.

Goes well with Avial and chutney..