ADAI / MIXED LENTIL CREPES/ MIXED DAL DOSA

This is a recipe with high protein content as it contains four varieties of dals .
It is very wholesome and very filling.
 Adai is served with avial but you can use any chutney of your choice as a dip.

INGREDIENTS

1/4 cup chana dal / bengalgram dal
1 /4 cup toovar dal / pigeon peas
1/4 cup moong dal / green gram dal
1/4 cup udad dal / blackgram dal 
 1 cup rice
SOAK ALL THE DALS TOGETHER AND THE RICE SEPARATELY FOR ABOUT 4 HRS.

 1/2 tsp jeera/ cumin seeds
1 large onion
2 red chillies
a pinch of hing /asafoetida  
a pinch of turmeric powder
salt to taste
FOR  TEMPERING

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp chana dal
a few curry leaves
1/4 tsp red chilli powder
a few curry leaves  

METHOD

• Grind the soaked dals  coarsely.
• Grind the rice to a fine paste along with red chillies and hing .
• Add salt, turmeric powder, jeera, finely chopped onions and mix both the pastes.
• Heat about 2tsps oil . Add mustard seeds, chana dal and curry leaves. Finally add chilli powder and mix it with the ground paste.
  
• Add finely chopped onions and mix well.
• Keep aside  for 15-20 mins
• You can also start making the adais immediately, but I find that it tastes better when allowed to stand for some time.
• Heat a girdle/tawa and spread the adai in a  thick circular shape.
  
• Add oil at the sides and and cook on  medium heat till golden in colour.
• Flip on the other side ,add a little oil and cook till done.
  
• Serve hot with AVIAL or chutney.