South Indian Adai

Ingredients

• 1 dash asafetida 
• 0.5 cup chana dal 
• 6 servings chilis green to taste
• 6 servings ground ginger to taste
• 5  chilis dried red
• 2 cup parboiled rice 
• 6 servings salt to taste
• 1 cup urad dal 
• 6 servings kadi patta to taste
• 6 servings kadi patta to taste

Equipment

• frying pan
• ladle

Directions

1. Soak the dals and the rice overnight with the red chillies. In the morning grind it (coarsely) with the green chillies, curry leaves and ginger.
2. Add a dash of asafetida and salt to taste. Adjust consistency with a little water if needed.
3. Pour a big ladle full in the center of a well-oiled tava, griddle or other non-stick pan and spread with the back of the ladle. Don’t spread it thin; it should be nice and thick.
4. Drizzle some oil around the edges and also a little in the center.
5. Let it brown about 2-3 minutes, flip it over and cook about a minute more. Fold and serve with your choice of pickle or chutney, or just plain old dal.