SAMAI ADAI

INGREDIENTS:

Samai - 1 cup
Toor dhal - 1/2 cup
Gram dhal - 1/2 cup
Urad dhal - fistful
Thick aval (poha) - fistful (optional)
Dry red chillies - 8 
Grated coconut - 3 tablespoons (optional)
Curry leaves - a sprig
Hing - a generous pinch
Salt - as per taste
Oil - to drizzle

METHOD:

Soak samai separately. Soak dhals and aval alongwith red chillies separately for 2 hours. Drain the water. Grind samai to a coarse paste, add soaked dhals and grind further to a thick coarse paste, sprinkling little water alongwith curry leaves, hing, and grated coconut ( I didn't add coconut, though ). 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 until golden brown and crisp and flip 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.