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.