Soak rice and dal in a wide vessel, in water for an hour.

Drain the water and grind this with little water.

When it is almost done add the powdered jaggery to this.

Pulse this once and transfer this to a vessel.

The mixture should not be a fine paste but slightly coarse.

Add pinch of salt,cardamom powder and coconut to this.

You can start making the vellai adai immediately.

Heat a pan and add one full ladle of batter to this.

Make a circle and put a hole in the center.

Do not spread this like a thin dosa. Let this be slightly thick.

Add some ghee around this.

The aroma will fill the entire house.

Once it is cooked on one side, flip the adai.

If needed add little more ghee.

Take out from the pan when it is done on both the sides.

Vella adai is ready for neivedhyam.