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Traditional Kerala adai

1/2 cup parboiled rice (red rice is even better than white because of its rich iron and fibre content and also gives the adai a lovely deep colour )
1/2 cup raw rice
1/2 cup tur dal
1/4 cup channa dal
1/4 cup whole black ud

The following ingredients as per taste:
           red chillies
           green chillies
           grated coconut (optional)
           curry leaves, chopped fine
           gingelly oil

1. Soak the rices separately for 2 hrs with sufficient water to just cover the grain.
2. Soak also the tur dal and channa dal together for 2 hrs, using a little more water to allow the dals to expand in size.
3. Grind the parboiled rice slightly coarse. When almost done put in the raw rice and grind together, again slightly coarse.

4. Now add the soaked dals, chillies, salt and asafoetida to the rice batter and grind together. When half done, add the washed and      drained whole ud to the above and grind the lot together. Keep the batter thick and avoid making it watery by adding just small quantities of water at a time while grinding.

5. Before making the adai on a thick-bottomed dosa pan, put in the curry leaves and mix well.

6. Use gingelly oil for making the adais. Take aside a portion of this batter in a separate dish for immediate use and if necessary add       some extra water if it appears too thick for spreading on the tava. Pour out a ladle-full and spread fairly thick on the tava and you may use about 3 tsp of oil for this batter to cook well, on each side  (if you like, you can allow it to turn a crisp golden brown). Traditionally this very rich, spicy and filling adai is served hot along with a glob of home-made butter and powdered jaggery! If you make yours with less spice then you may like to serve it with idly chilli powder or some pickle and curds!

Using left-over batter:

1. The next day if you have any left over batter, you may thin it slightly by adding a little water to achieve spreading consistency. Put in some finely chopped onions and then prepare the adais as usual.

2. One variation here is to deep fry the batter till golden brown (keeping the thick consistency) by rolling it into small balls in your hand and dropping it into hot oil. This is called "kunukku" and makes for a tasty, cruncy snack by itself.

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