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Ingredients

• Udhaiyam Gram dhall – ½ cup
• Udhaiyam Toor dhall- ¼ cup
• Udhaiyam Orid dhall – 4 tbsp
• Udhaiyam Moong dhall- ¼ cup
• Rice – 1 cup
• Finely chopped onions- 1 cup 
• Coriander leaves- 2 tbs.
• Few curry leaves

To Grind:

• Fennel seeds- 1 tbsp
• Dry red chilli- 10 to 15 
• Garlic- 1 whole

Recipe

1. Soak Udhaiyam dhalls and rice for 4-5 hours.
2. Finely grind fennel seeds and dry red chilli. Add garlic and churn with the dry powder.
3. Add this paste to the soaked rice and dhall and coarsely grind coarsely this mixture with very little water keeping the consistency thicker than dosa batter.
4. Add finely chopped onions, coriander leaves, curry leaves and salt.
5. Mix well and add water if needed.
6. Heat the tawa and pour a ladle full of batter and spread evenly to make a thick adai.
7. Drizzle oil and flip it to the other side once it is cooked on one side.. Do this until both sides are golden brown.
8. Adai is ready to be served with chutney or avial. 

• Udhaiyam Orid Dhall – 1 cup
• Chopped curry leaves – 1 Tsp
• Chopped Green chili – 1 Tsp
• Chopped coconut pieces – 1 Tsp
• Black pepper – 1 Tsp
• Salt – 1 Tbsp

1. Wash and soak Udhaiyam orid Dhall for 4-5 hours.
2. Grind the soaked dhall without adding water. If required add 2 tbsp of water so that its consistency is thick.
3. Add all the ingredients in the batter like salt, chopped curry leaves, chopped green chili, chopped coconut and black pepper and mix well.
4. Heat oil in a pan, apply water on hand and prepare medu vada in a round shape with a hole in the centre and deep fry.
5. Make it golden brown on both sides.
6. Serve with coconut chutney and sambar.