Adai used to be a rare delicacy at home and hence special too. We had a drumstick tree at our home so mom always makes yummy drumstick leaves adai.


Rice - 1 Cup
Tur dal - 1 heaped Tbsp
Bengal Gram Dal /Channa Dal - 1 heaped Tbsp
Urad Dal - 1/2 heaped Tbsp
(Roughly the 1 cup of rice should equal 1 cup of dal's put together. Urad dal should be less.
Channa dal could be added more if extra crispiness is required)
Hing - 1/2 sp
Ginger (Optional)
Red chilli - 10-12
Salt (per taste)
Green chilli (Optional) - 2
Onions / drumstick leaves (optional)

Take the Rice and Dal's in a vessel, wash well and soak them at least for one hour.
Add the red chillis, ginger, hing and grind them together to a coarse thick batter.
Add salt, chopped onions / drumstick leaves to the batter.
Heat the tava well, pour 1 full laddle of batter on to the hot tava, level them like dosa and make a small hole in the centre. Once finely boiled, turn on to other side and boil.