A traditional crepe made in South India.
Soak the rice and lentils in water for 3 hours. Now drain the water, and wash the rice and lentils for 2-3 minutes.
Now add the chilli flakes and salt to taste. Now slowly add water, and grind into a coarse thick batter - It will not be like Dosa batter.
For additional flavor, add one of these:
Set aside the batter for 1/2 an hour
Heat a tawa, grease with oil. Spread the batter with a big spoon. Can big enough till 5"-6" diameter. Must make holes in Adai and add Oil to Cook well.
Cook till a light brown. Cook the other side also.
Best Served with Jaggery or Avial. Sambar will also do.
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