Adai

¼ cup urad dal

¼ cup yellow split peas

¼ cup toor dal

¼ cup moong dal

1 cup extra long-grain rice

3 red chilli peppers

1 teaspoon cumin seeds

1 teaspoon fennel seeds

¼ cup ground fresh coconut

½ teaspoon asafoetida powder

½ teaspoon turmeric powder

1 teaspoon salt

1 cup chopped onion

¼ cup chopped fresh coriander

Soak the urad dal, split peas, toor dal, moong dal, and rice with red pepper and cumin for 3 hours.  Grind the chilli, cumin, and fennel with the3 soaked ingredients and about 2 cups of water to a coarse and thick consistency in the blender.

Add fresh coconut, asafoetida, salt, onion, turmeric and coriander to the ground mixture. 

Mix all the ingredients well and by now the batter are ready for making adai.  Spray the skillet with non-stick cooking oil spray.  Heat the skillet on medium heat.  Spread about 1/3 cup of batter over the skillet like a thick pancake.  Spread a small amount of oil (1/2 teaspoon) around each adai.  Cook until adai becomes sides takes it out of skillet and serve hot.