Adai

Ingredients

1/2 cup split black gram (urad dal)
1/2 cup red gram (tuar dal)
1/2 cup chickpeas
1 cup grated coconut
2 cups parboiled rice
tsp salt
6 green chillies, chopped
10 dried red chillies, broken into small pieces
1 sprig curry leaves
A small piece of asafoetida soaked in a little warm water (or 1/4 tsp powdered asafoetida)
tbsp ghee or gin gelly oil

Method

1. Soak black gram, red gram and chickpeas for at least 3-4 hours.
2. Grind all three together.
3. Add coconut and grind again.
4. Add the remaining ingredients except ghee/oil. Mix well.
5. Form small balls, the size of limes or ping-pong balls, and place on small squares of greaseproof paper or on an oiled piece of banana leaf. Press to form a little flat cake.
6. Heat a skillet or heavy non-stick pan, greased with a little oil.
7. Cook the 'pancakes' one at a time, perforating each with the edge of the cooking spatula to cook thoroughly. Turn over. Dribble a few drops of ghee/oil and turn over once more.
8. Remove and serve warm.