Thalicha adai/ adai dosa( mixed lentils and rice crispy crepes)

Preparation

• 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.