Adai ( Lentil Pancake) and Avial - Tamil traditional breakfast dish

Ingredients
Raw rice – 1 cup
Par boiled rice – 1 cup
Red chilli – 10 nos
Channa dal – ¼  cup
Thur dal – ¼ cup
Urad dal – ¼ cup
Onion – 1 big size (chopped)
Salt to taste
Black pepper corns – ½ tspn
Cumin seeds – 1 tspn
Asafoetida powder – a pinch
Preparation
1.Soak the rice and dals in water for 4-5 hours.
2. Drain the water and grind along with the red chillies, peppercorns and cumin to a coarse paste, without adding too much water.The batter will be thick with pieces of dal not fully ground. This gives crisper adais.
3. To the batter add grated asafoetida and salt. Add the chopped onions to the batter just before making the adais.
4. Heat a non stick griddle or a dosa tava and pour one ladle of the batter; spread gently into a medium circle which will be a bit thick. 
5. Drizzle half a tsp of oil all around the adai and cook on a medium high flame for about 3-4 minutes, once it becomes golden brown on the bottom flip it over and cook the other side for another 2-3. minutes.
6. Serve hot with Avial or jaggery on the side.


For Avial recipe Click here