Adai

Ingredients

Rice - 1 measure

Channa dhal - 1/2 measure

Urad dhal - 1/2 measure

Soak for at least 1 hour. Ideally 2-3 hours

Grind ( should be actually coarse batter - but I prefer it almost fine batter) along with red chillies (3).

Add curry leaves - shredded to batter for added flavour.

Heat the tawa. Smear oil and spread out a spoonful of batter. Make a hole in the centre. Add oil all around the dosa and in the hole in the centre. Cover with lid for 2-3 minutes on moderate flame.

Remove lid. If dosa is brown enough - keep for a while uncovered till crisp.

Serve with chutney, dosa powder, jaggery, sambar - the choice is yours.