Step 1: Combine Lentils and Rice

In a large bowl, combine 1/4 cup Chana dal, 1/4 cup Tur dal, 1/4 cup Moong dal, 1/4 cup Green Moong dal, 1/4 cup Urid dal, 1/4 cup Rice, and 1 tsp Fenugreek seeds.

Step 2: Wash and Soak

Rinse the mixture well with water until the water runs clear. Then, add sufficient fresh water to cover the mixture completely. Cover the bowl and let it soak for at least 1 hour.

Step 3: Prepare for Grinding

After soaking, drain the water completely. Transfer the soaked lentil and rice mixture to a blender jar.

Step 4: Add Spices and Grind

To the blender, add 1 tsp cumin seeds, 4-5 peppercorns, 2 dry red chillies, and half a cup of water. Blend everything into a coarse batter. The batter should not be too smooth to maintain the traditional texture.

Step 5: Mix the Batter

Transfer the ground batter to a mixing bowl. Add 1 finely chopped onion, 1 cup of grated coconut, 2 finely chopped green chillies, half a cup of chopped coriander leaves, half a tsp of turmeric powder, 1/4 tsp of red chilli powder, and salt to taste.

Step 6: Adjust Consistency

Mix all the ingredients thoroughly. Add about half a cup of water (you can use the water used to rinse the blender jar) to adjust the batter to a thick, spreadable consistency.

Step 7: Prepare the Tawa

Heat an iron tawa or griddle over medium heat. Grease it by rubbing an oil-dipped onion half over the surface. This seasons the tawa and prevents the adai from sticking.

Step 8: Cook the Adai

Take a ladle full of batter and pour it onto the hot tawa. Spread it evenly into a round, pancake-like shape. It should not be too thin or too thick.

Step 9: Add Oil and Cook

Drizzle a little oil around the edges and on top of the adai to make it crispy. Cook for about 2 minutes on one side until it turns golden brown and crisp.

Step 10: Flip and Finish

Flip the adai and cook on the other side for another 2 minutes until it is cooked through and has golden brown spots.

Step 11: Serve

Once cooked on both sides, fold the adai. Serve the hot and crispy adai immediately with any spicy chutney of your choice.

• Use an iron tawa for a better taste and crispier texture.

• Grease the tawa with an oil-dipped onion for non-stick properties and added flavor.

• The batter should be coarse, not completely smooth, for the authentic Adai texture.

• Soak the lentils and rice for at least one hour for easier grinding and better digestion.