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- 1 Cup long grain rice
- 1/2 a cup toor dal
- 1 tspn of methi seeds
- Soak the long grain rice, toor dal, and methi seeds, all the three
- Grind them well and allow it ferment for the day.
- The batter should be slightly thicker than that for dosa.
- Heat the Tava.
- When hot put some oil and then the batter.
- Spread it evenly. Adai has to be thicker than dosa