A simple and scrumptious dish made with rice, green and red lentils and grated coconut.
Mix rice, chana dal, urad dal, and yellow split peas in a large vessel. Soak in a lot of water for about 2 hours. Grind the soaked mixture with chili powder and salt coarsely, without adding much water.
Ferment for about 3 to 4 hours, then refrigerate or freeze. In cold weather, the fermenting process might take longer, and it might be a good idea to ferment in an oven (the pilot light will keep the mixture warm).
Add either onions (finely cut), carrot (grated) or coconut before preparing.
Heat a griddle/skillet/tava on medium to high heat.
Heat a couple of drops of oil on the griddle and once it is hot, smear and wipe off the oil with a paper towel.
With a flat-bottomed ladle, pour a scoop of batter in the center of the griddle.
Place the bottom of the ladle flat on the center of batter. In an outward circular motion, spread the batter evenly.
Drizzle oil sparingly on the Adai and allow it to cook for a couple of minutes.
Run the tip of your spatula around the outer edge of the Adai allowing it to flip over easily.
Flip the Adai to the other side. It should be golden-brown in color.
Cook for another couple of minutes and serve immediately with a blob of butter or chutney.
Freezing Notes: If freezing, only ferment for about an hour. The mixture will have to be left out for a while before being ready to use.