– Soak 100 gms parboiled (idli) rice, 50 gms bengal gram, 25 gms broken green gram, handful of toor dal and handful of urad dal
(OR)
– Soak 100 gms parboiled (idli) rice, 25 gms black chickpeas, 25 gms whole green gram, 25 gms kaara mani, 25 gms bengal gram and handful of urad dal
– Grind the soaked dals with red chillies, fennel seeds and salt to a coarse paste
– Add oil and sauté mustard, broken urad dal, bengal gram, more curry leaves, asafoetida powder and chopped pearl onions
– Add this to the grinded mixture with turmeric powder and chopped coriander leaves
– Add chopped coconut pieces to the adai batter at the end