ingredients for grinding
Soak the rice and pulses for about 3 hrs. Then grind it coarsely with the cumin and green chillies. Take into a bowl and add salt to taste. For extra taste you may add 1/8 tsp hing (asafoetida) to this. The batter should be thick and coarse to touch. Heat a frying pan on medium-high heat and pour a ladleful of the batter. Spread it slightly with the flat side of the ladle till it looks like an average sized pancake. Pour 1tsp of oil all around and let the adai fry till golden around the edges. Then flip it over and cook for about 30 seconds. Then take off the pan. Repeat the process with the remaining batter.
on the frying pan
Serve hot with avial or coconut chutney.
My pic has adai with coconut chutney and andhra speciality ' mukkala pulusu' which is a cousin of the more famed Sambaar. Made for a very heavy and Happy lunch on this cold winter day.