Crispy adai recipe

INGREDIENTS:

1. Rice - 1 cup
2. Split bengal gram - 1/2 cup
3. Black gram - 1 1/2 tablespoon (tbsp.)
4. Green gram (mungu) - 1 1/2 tablespoon (tbsp.)
5. Pigeon pea - 1 1/2 tablespoon (tbsp.)
6. Dry chili - 11
7. Black pepper - 1/4 teaspoon (tbsp.)
8. Finely chopped Curry leaf - 6
9. Coconut milk (optional) - 3 tablespoon (tbsp.)
10. Salt - as needed

PREPARATION:

1. Soak rice, bengal gram, black gram, green gram, pigeon pea, dry chili in water for 3 hours. Grind this into a thick batter and keep it aside for 1 hour.
2. Crush the black pepper into a coarse powder.
3. Add the crushed pepper, coconut milk, chopped curry leaves, salt as needed. Beat (mix) this well.
4. Heat the flat iron skillet or non-stick tawa pan with coat of oil.
5. Pour a spoonful of batter in the center, spread with the back of the spoon to a thick round.
6. Once this side is cooked, flip over and cook until the adai dosai is cooked on the other side. Remove and serve

NOTES:

1. Goes well with chutney