In a bowl add ½ cup of raw rice

Add ½ cup of par boiled rice. I used idli rice, you can use ponni par boiled rice too.

Now add ½ cup toor dal, ½ cup of chana dal, 2 tbsp moong dal and 2 tbsp of urad dal to this.

Wash well.

Add 6-7 red chilis, according to your spice levels and ½ tsp of fennel seeds (sombu)

Add water and soak for 2 hours.

Once done, drain water and grind smoothly.

Now add ¼ tsp of asafoetida and add salt

Mix well.

Ferment this for 2 hours. This step is optional.

Now add finely chopped curry leaves, coriander leaves , 1 tbsp coconut and 1 cup sliced onions.

Mix well and adjust consistency by adding enough water.

Pour a ladle of adai batter on hot tawa.

Make holes in center.

Drizzle oil on the sides and center. I love coconut oil for making adai.

You can use groundnut oil too.

Cook on one side in medium flame.

Once it is cooked on one side, gently flip it.

Pat well and cook in medium flame.

Drizzle oil around.

Once it is done take out.

Adai is ready.

Serve hot with any side dish of your choice.

You can have it as it is without any side dish.