ADAI / ADAI AVIAL / ADAI BUTTER

I make two types of adais , one is softer which my mother taught me and the other is crispy which is my mother-in-law's method. The method of cooking is same for both the adais, but the ingredients differ. Both the adais have a nice aroma.

Type 1: SOFT ADAI
This adai will be slightly softer and elderly people prefer this.

INGREDIENTS:

Idli rice - 2 cups
Raw rice: - 1/4 cup
Toor dhal - 3/4 cup
Gram dhal - 3/4 cup
Urad dhal - 1/4 cup
Dry red chillies - 10 to 15
Grated coconut - 1/2 cup (optional)
Curry leaves
Hing
Salt - as per taste
Oil

Type 2: CRISPY ADAI
This is everyone's favourite in my in-law's house.

INGREDIENTS:

Idli rice - 1 cup
Raw rice: - 1 cup
Toor dhal - 3/4 cup
Gram dhal - 3/4 cup
Urad dhal - 1/2 cup
Dry red chillies - 10 to 15
Grated coconut - 1/2 cup (optional)
Curry leaves
Hing
Salt - as per taste
Oil

METHOD:

Soak rice separately & dhal alongwith red chillies separately for 2 hours. Drain the water and grind dhal to a coarse paste sprinkling little water alongwith curry leaves, hing, and grated coconut ( I didn't add coconut, though ). Grind rice separately to a fine paste. Combine both the batters, add salt and mix well. The batter should be slightly thicker and coarse.

In a pan, pour the batter and spread it from centre. Drizzle oil on sides. Cook till golden brown and crisp and turn to the other side. Goes well with butter and avial( Aviyal recipe is here). Serve hot with molagapodi, jaggery, or any chutney of your choice.