Adai is nothing but lentil dosa, it is south indian tiffen variety. Very nutritious and protein rich as it contains lentils and rice. Though this can be made in different types of lentils, this is my mom's version. In this method you will get very crispy adai / moru moru adai. Here we go for the easy to make crispy lentil dosa recipe....
Idly Rice - 1 Cup
Thuvar Dal - 1/4 Cup ( Less 2 Table Spoon )
Channa Dal - 1/4 Cup
Moong Dal - 2 Table Spoon
Dry Red chilies - 8 ( Check for spice level )
Ginger - Small Piece
Asafoetida - 2 Sprig
Small Onion - 10 Nos ( Finely Chopped )
Salt - As Needed
Oil - As Needed
Soak rice and dal together for 1 hour, drain the water, Now grind it to a coarse batter of pouring consistency along with ginger, red chilies, salt. The batter should be slightly thicker than dosa. Batter cab be used immedietly , no need to ferment.
Now add finely chopped onion, curry leaves, asafetida to it and mix well.
Heat tawa/griddle spread the batter in circular round motion, make a hole in the centre and drizzle oil in the middle and sides, allow it cook until it becomes golden brown in the bottom, flip over and cook the other side too. Cripsy adai is ready to be served hot with butter, or jaggery.
You can add drumstick leaves to it the batter instead of onions
Finely chopped cabbage, capsicum, coriander can also be added.
If you want to make it in softer side add 1 Table spoon of urad dal to it and grind, you will get soft adai.