Adai (Lentil Crepe)

This is one of the most traditional Adai recipes. When ever I make this I usually add some unusual items in it, making my husband go crazy. He would say, please, please do not call this adai..... :)
So this time, I decided to make it the traditional way..

You need
Rice - (any type) 1 cup
Split Channa Dal (Split Bengal Gram) - 1/3 cup
Tuvar Dal (Split Pigeon Peas) - 1/3 cup
Urad Dal (Split Black Gram Dal) - 1/3 cup
Salt - 1 and 1/2 teaspoons
Green Chili - 1 (Optional)
Red Chili - 2 (more if you want it spicy)
Coconut - a handful cut in tooth shaped pieces (optional)
Curry leaves - 2 strands

Soak the Rice and Dal together, atleast 2 to 4 hrs ahead.
Remove the water and grind in food processor. Add the chillies while it is grinding.
Add the salt and the coconut and the curry leaves and bring to a pancake dough consistency.
Make thin crepes and add a little oil to help it cook
Enjoy!

Tips :
--->This takes a little longer than a dosai to cook. Wait for it to become crispy and light red in color before you turn.
---> Make sure the pan is hot and spread a little oil before you make your first one
---> the fire is on a medium through out
---> Add some finel chopped onions to the batter and you can have onion adai
---> If you have fresh spinach (any kind) lying around, chop some and you can have spinach adai
---> Add some coriander for some flavor

The sky is the limit, keep trying until you crave for the traditional adai like my husband! :)

Traditionally this is eaten with jaggery.