Ingredients:
For Grinding:
Channa dhaal- 3 to 4 cup
Moongudaal-2 cup
Toor daal-2 cup
Urad daal -1/2 cup
Garlic 4-6
Green chilly-3
Red chilly-5-7
Chillies are upto ur spicyness
Salt
For seasoning:
Oil-2-4 teaspoon
Mustard
Onion-finely chopped 1 cup
Green finely chopped -2
Finely chopped coconut or pulse the coconut in mixie it come as small teeth like shape.don't over grind coconut it has to be crunchy somewhat
Sombu (fennel seed) ,curry leaves keep it aside add it after grinding batter seperately
Procedure:
Mix all daal togther in a vessel .Soak dhaal for 3 -5 hrs in hot water wash it well before soaking.you can refrigerate in fridge if u won't have time means.soaking for many hours makes the grinding process very simple.
Split as two part. Grind first half part with half part chillies ,half part garlic,salt as semi paste.it has to be little messy.pour in batter bowl. Next part of dhaals,chillies ,garlic salt as dry coarse not too messy.add little water for grinding don't add more water. U have to grind like dhaal vadai format like
Add curry leaves,fennel seeds in the batter.
Take a kadaai add oil then mustard, onion,green chilly,coconut saute well.
Then add this mixture in batter. Thatsal ur batter is ready. The same procedure is for thavalai vadai .so u can take this dry batter for vadai .
For daal adai u can add little water.
Now take dosa pan.spread this batter slowly by a spoon and add oil.
Keep in medium flame.for adai the dosa pan has to be hot pre heated well.
Then turn the other side to cook if the front side got cooked so ur crispy adai got ready.
It taste good along with sugar or coconut chutney or any kuruma
