Adai is a type of South Indian dosa made with toor dal, channa dal and rice. It is a thick lentils pancake with a soft centre and crispy edges. It is generously topped with shallots and moringa leaves. You can have them for breakfast or as an afternoon light meal. They are quite filling and protein rich. Unlike the regular dosa, adai will be thick and it has a hole in the centre. It can be made instantaneously and no fermentation is required.
Soak the dal and rice separately for minimum 3 hour. Rinse and drain the water. Grind the chillies first. Once it is coarsely grounded, add the rice. Grind it to an almost smooth batter by adding water. Then add the dal and pulse. It should be coarse and not smoothly ground.
The batter will be in very thick consistency. Add little water to it.
With the back end of the spatula, make a small hole in the centre. Keep it on medium flame. Drizzle oil on the outer edges and in the middle. The hole in the centre is created to evenly cook the adai.
Once the bottom side becomes brown, flip and cook on the other side. Repeat the same for the rest of the dosas.