Wash and soak dals and rice together for about 4-6 hours. Grind them in a blender to a fine coarse batter along with garlic and red chilly.
Transfer the adai batter to deep vessel and mix in the salt and shredded coconut. Set aside the adai batter for about 2 hours.
After 2 hours, heat 1-2 teaspoons of oil in a kadai on high heat. Pour laddle full of batter to the hot oil and simmer the heat, cover with a lid and allow to cook on one side.
Remove the lid and turn the adai on the next side and cook without the lid.
Cook on both sides until golden brown and crisp. Serve hot with Avial or with Jaggery and Butter. The above quantity will yield about 8 to 10 Adai.
