A variation of Adai - a South-Indian Speciality.U can try this adai adding 1 1/2 cup chopped spinach leaves also-The taste of the never diminishes.
vegetarian 6 servings
1/2 cup uraddhal-skinless
1/2 cup Oats
1/2 cup rice flakes-Aval
1/4 cup toor dhal
1/4 cup split yellow moongdhal
1/4 cup gram dhal(kadalai paruppu)
1/4 cup raw-rice
6 red chillies
1 1/2 cup Onions-finely chopped
1/2 cup coconut thin slices-finely cut
1/2 cup grated coconut
2 tsp grated ginger
1/2 tsp asafotida powder
few coriander leaves
few curry leaves
2 tsp salt
750 ml water
1/2 cup refined oil-for doing adai
Soak urad dhal, toordhal, moongdhal, gramdhal and raw-rice together for 1 hour.Wash them well.
Soak the oats and rice flakes together for a min and drain the excess water(immediately).
Grind the ingredients in Step1 and 2 with 750ml water and red chillies - to a little coarse batter(the batter should not be fine).
Add chopped onions,grated coconut,chopped coconut pieces,grated ginger,curry leaves,coriander leaves,salt and asafoetida powder.Mix this adai batter well.
Heat Adai-pan(dosa pan like but curved in the centre) on medium flame and spread little oil and then spread 4 tbsp or 1 big-spoonful adai batter like dosa and pour little oil around the edges.Turn the the adai after 1 1/2 mins or till it turns golden brown on both sides.Do all the adais like this.
Serve this Urad dhal Adai with carrot chutney or coconut chutney or Avial Curry or Veg Stew