Parboiled rice soaked
Split black gram skinless (dhuli urad dal) soaked
Split green gram skinless (dhuli moong dal) soaked
Split Bengal gram (chana dal) soaked
Split pigeon pea (toor dal/arhar dal) soaked
1 tbsp + for cooking
Dried red chillies
Green chillies chopped
1/2 inch piece
Drain and grind rice, chana dal, toor dal, urad dal and moong dal with little water.
Add salt, turmeric powder and asafoetida and grind till smooth. Transfer into a bowl.
Heat 1 tbsp oil in a small non stick pan. Chop red chillies and remove seeds.
Chop curry leaves.Add mustard seeds to the oil and when they splutter add red chilies and curry leaves and sauté for ½ second.
Add this tempering to the batter and mix well. Add green chillies and ginger and mix.
Heat a non stick tawa and grease it lightly.
Spread a ladle of batter to a medium sized round adai and cook till the underside is golden.
Drizzle a little oil over it, turn it over and cook till both sides are evenly golden and crisp.