- Soak rice for 4 to 5 hours. Similarly, soak all the dals together for 2 hours.
- Grind rice, dals, red chilies together in a bowl. The batter should be coarse (dals should be half ground).
- Mix grated coconut, onion, curry leaves, salt and turmeric powder to the dough.
- Heat tawa with alittle oil, pour 1 ladleful of batter and spread evenly. Make a hole in the center and another 5 holes a little distance from the center.
- Pour Oil in each hole and on the adai to make it crispy.
- Wait till it is golden reddish brown in color and turn it.
- Again pour oil in each hole and little on top of adai also.
- Serve with little butter on top while Adai is hot.
Note: The dough should not be watery. It should be thicker than a normal DOSA dough.
The adai's crispness depends on the length of the time on the tawa and can be made according to taste.