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1
Mix rice, chana dal, urad dal, and yellow split peas in a large vessel.
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2
Soak in a lot of water for about 2 hours.
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3
Grind the soaked mixture with chili powder and salt coarsely, without adding much water.
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4
Ferment for about 3 to 4 hours, then refrigerate or freeze.
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5
In cold weather, the fermenting process might take longer, and it might be a good idea to ferment in an oven (the pilot light will keep the mixture warm).
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6
Add either onions (finely cut), carrot (grated) or coconut before preparing.
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7
Heat a griddle/skillet/tava on medium to high heat.
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8
Heat a couple of drops of oil on the griddle and once it is hot, smear and wipe off the oil with a paper towel.
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9
With a flat-bottomed ladle, pour a scoop of batter in the center of the griddle.
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10
Place the bottom of the ladle flat on the center of batter.
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11
In an outward circular motion, spread the batter evenly.
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12
Drizzle oil sparingly on the Adai and allow it to cook for a couple of minutes.
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13
Run the tip of your spatula around the outer edge of the Adai allowing it to flip over easily.
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14
Flip the Adai to the other side.
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15
It should be golden-brown in color.
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16
Cook for another couple of minutes and serve immediately with a blob of butter or chutney.
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17
Freezing Notes: If freezing, only ferment for about an hour.
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18
The mixture will have to be left out for a while before being ready to use.
