Directions

• Wash & soak the millets and the dals together in about 5 cups of water for at least three hours or overnight.
• Soak the red chillies, ginger, curry leaves & green chillies along with the dals.
• After three hours, strain the water and blend the soaked dal/millet mixture along with the cilantro in the blender into a fine smooth batter adding ½ to 1 cup of water.
• The batter should have pancake batter consistency. Increase the water content accordingly but in small increments.
• Place the batter in a bowl and add the asafetida & salt and mix well.
• Allow the batter to ferment for a least 6-8 hours in a warm place like the oven with the light on.
• When the batter has risen, it is a sign that its ready for making the adai.
• Heat a pancake griddle and spray some oil.
• Mix the batter well and use about half a cup of batter to make a nice round crepe or adai.
• Another spray of oil and turn over the crepe and cook on the other side.
• Once the crepe is golden brown on both sides, it is done.
• Crispy thin adais can be eaten with chutney, chutney powder or something sweet like jam or jaggery.