Ingredients:

• Boiled rice 1.5 cup
• raw rice 0.5 cup
• tuar dhal (red gram) 1 cup
• channa dhal (Bengal gram) 0.25 cup
• red chili 6
• red chili powder 1 tsp
• sombu (aniseed) 3 tsp
• hing (asafetida) 1 pinch
• small onion 2 cup-thinly sliced
• ginger 1”-finely sliced
• curry leaves 20 -broken
• oil
• salt to taste

Procedure:

1. Wash both rices and soak in water for 2-3 hr. Wash both dhals and soak in water for 2-3 hr.
2. Grind red chilies, sombu, asafetida, salt into coarse paste. Add soaked rice and grind coarsely. Add soaked dhal and grind again coarsely with adequate water to make a thick batter.
3. Add sliced red chili powder, small onion, ginger, curry leaves, mix well and keep aside for 1 hr.
4. Heat a shallow pan; pour the batter into a thick, round layer, a little loosely by spreading it with a ladle. Add drops of oil and turn it when bottom side turns golden brown. When this side also turns golden brown, remove the adai and serve with jaggery/ sambar/coconut chutney.