Wash and soak 1 cup kerala matta rice.

Soak 10-12 red chilis also in the water. This will ensure smooth grinding of chilies.

In a separate bowl add 1/4 cup toor dal, ¼ cup chana dal, ¼ cup yellow moong dal and 2 tblsp urad dal.

Soak for 4 hours.

Drain the water and put the dal and rice into a mixie jar.

Add curry leaves, asafoetida and a small piece of ginger.

Grind everything together.

Transfer to a vessel.

1 cup sliced small onions. You can add finely chopped big onions too.

Mix well. Adjust water to reach a right consistency.

Heat a pan.

Pour a ladle full of adai batter.

Spread on the tawa.

Put a hole in the center.

Cook on both sides.

Kerala matta rice adai ready.

Repeat this same for the rest of the batter.

This batter can be stored for a week in the refrigerator.