Onion Adai

  • 2 cups Parboiled Rice (ukda Rice)
  • 1/4 cup Red Gram Split (masoor Dal)
  • 1/4 cup Bengal Gram Split (chana Dal)
  • 1/4 cup Pigeon Pea Split (arhar Dal)
  • 1/2 cup Black Gram Split (urad Dal)
  • 4 Green Chillies
  • 1 inch Ginger
  • 1/4 cup Coriander Leaves (chopped)
  • 10-12 Curry Leaves
  • 8 Red Chillies Whole
  • Salt to taste
  • 1/4 tsp Asafoetida
  • 1 Onion
  • 1/4 cup Coconut (scraped)
  • Refined Oil to fry

cooking time:

  1. Wash and soak the rice and the dals for about 4 hours.
  2. Wash and grind the green chillies, ginger, coriander leaves, curry leaves with red chillies and salt to a coarse paste.
  3. Peel and chop the onion finely and keep aside.
  4. Drain and grind the rice and dal to a coarse batter. Rest the batter for about an hour.
  5. Mix the paste, asafoetida, onion and coconut to this batter and mix well. Check for salt and keep aside.
  6. Heat a heavy dosa griddle, smear oil and spread one ladle full of this batter to a thick circular shape. Make a few holes in the center. Pour oil on the sides and in the center, cover and cook over low heat.
  7. Turn over and pour the oil and let it cook till it is crisp all around and golden brown in color.
  8. You can make about 8-10 adais. Serve hot with the chutney of your choice