• Wash and Soak rice, all the dals with red chillies and ginger for 3-5 hours.
• After throughly washing the rice and lentils, add water to almost half way above the rice and lentils.
• The water is full of nutrition and you don't want to drain the nutritious water after it is soaked.
• Put the mix in 2 batches in to a blender and Grind to a coarse consistency ( not too soft not too grainy).
• Add the water the mix soaked in as needed.
• Add salt and asafoetida and mix well.
• Traditionally Adai batter is not fermented and can be used right away. So Adai batter is ready for use right away.
• I do ferment mine because that is how I like it.
• Add chopped onions, coriander leaves and curry leaves right before making the Adai.

How to make Adai -

• Heat a tava and apply oil to it. Slowly pour in the batter and shape it as you would make for dosa but thicker. Make a few small holes around the adai and pour oil to it to get it cooked.
• Cook in low to medium flame to allow for it to cook completely.
• Once brown turn to the other side.
• Serve hot with powdered jaggery and butter.