- Raw Rice – 2 cups
- Thuvar Dhal – 1/4 cup
- Red Chillies – 4
- Black Pepper – 1 teaspoon
- Cumin (Jeeragam) – 1 teaspoon
- Coconut gratings – 1/2 cup
- Oil – 4 to 5 tablespoons
- Mustard – 1/2 teaspoon
- Urad dhal – 1 teaspoon
- Asafotida powder – a pinch
- Salt – 1 teaspoon or as per taste
- Wash both rice and dhal together and spread it in a clean cloth and allow to dry under shade for 15 minutes.
- Put it in a mixie along with red chillies, pepper and cumin and grind it to a coarse powder. Remove and keep aside.
- In a thick bottomed kadai put one or two teaspoon of oil and when it is hot add mustard. When it starts pop up add urad dhal and asafotida powder and fry till urad dhal turn light brown. Add 2 and 1/4 cup water. Add salt and bring to boil. When it starts boiling, reduce the flame and add the rice flour and stir it continuously till it become a thick dough. Add coconut gratings and mix it well. Switch off the stove and close with a lid and leave it for ten minutes.
- Remove the lid and when the dough is warm enough to handle, knead it well.
- Heat a tawa and grease it. Take a lemon size dough and make a ball. Flatten it like making vada. Put it in the tawa. You can put five to six or more at a time in the Tawa. Pour little oil around the adai and cook till it turn light brown. Turn the adai and cook other side also. Finish all the dough like this.