- Idli Rice – 1 cup
- Sona Masoori Rice – ½ cup
- Urad Dahl – ½ cup
- Bengal Gram (chick pea) Dahl – 1 tablespoon
- Toor Dahl – 1 tablespoon
- Black Pepper – 1 tablespoon
- Cumin (Jeera) – 1 teaspoon
- Fresh coconut grated – ½ cup
- more grated coconut – 1 to 2 tablespoons
- Salt – 1 teaspoon or as per taste
- Oil – as required
Soak rice and dahls for about 4 hours. Wash and drain the water. Put it in a blender along with pepper, cumin, and salt. Grind it to a coarse paste. Before removing, add coconut gratings and run it again for a couple.
Heat a tawa and grease it with oil. Take a cupful of batter and put it on the tawa and spread it with your fingers or a spatula. Sprinkle few pieces of coconut on the top and pour little oil around it. Cook on medium flame till light brown spots appear. Turn it and cook on the other side also.
Above method will be slightly hard, but crispy and tasty. If you want a softer adai, then add little water and make a thick batter. Pour a big ladle of batter on the Tawa and spread it round. Sprinkle few coconut pieces on top and cook as above.