Step-by-Step Instructions

1. 1.Prepare Onion and Plantain Stem

   Finely chop one large onion and set aside. Peel the outer layer of the plantain stem and chop it into very small, fine pieces. Place the chopped plantain stem in water to prevent it from blackening.

2. 2.Soak and Grind Lentils and Rice

   Soak chana dal, moong dal, rice, and dry red chillies together in water for 4-5 hours. After soaking, drain the water and transfer the ingredients to a mixer grinder. Grind the mixture without adding water initially. Add water gradually, if needed, to achieve a coarse, thick batter consistency, similar to that used for paruppu vadai. Avoid grinding it into a very fine paste.

3. 3.Combine Batter with Vegetables and Spices

   Transfer the ground batter to a large bowl. Add the finely chopped plantain stem, chopped onion, chopped curry leaves, asafoetida, and salt to taste. Mix all the ingredients thoroughly until well combined. Adjust the consistency by adding a small amount of water if necessary, ensuring it's not too thin to spread.

4. 4.Cook the Adai

   Heat a tawa (griddle) on medium heat. Once hot, take a ladleful of the adai batter and gently spread it on the tawa to form a medium-sized adai. Make small holes in the adai to ensure even cooking. Drizzle groundnut oil around and over the adai. Cook until one side is golden brown and crispy, about 3-4 minutes. Flip the adai and cook the other side for less than a minute until it also turns golden brown and forms a crust.

5. 5.Serve

   Once both sides are cooked to your desired crispiness, remove the adai from the tawa. Serve hot with a dollop of butter and a piece of jaggery for the best flavor combination.