Protein Rich Adai recipe

INGREDIENTS:

1. Boiled rice - 1/2 cup
2. Raw rice - 1/2 cup
3. Pigeon pea - 1/4 cup
4. Bengal gram - 1/4 cup
5. Mung dhal - a handful
6. Black gram - 1 tablespoon (tsp.)
7. Red chilies - 6 to 8
8. Garlic - 10 pods
9. Fennel seeds - 1 teaspoon (tsp.)
10. Asafoetida powder - a pinch
11. Chopped onions - as needed
12. Chopped curry leaves - little
13. Chopped coriander leaves - little
14. Chopped ginger - little
15. Coarsely ground pepper - little
16. Cumin seeds - little
17. Oil - to fry
18. Salt - to taste

PREPARATION:

1. Soak Par boiled rice, raw rice, pigeon pea, Bengal gram, Mung dhal, Black gram, dry chili (remove the stem) together for around 2 hours
2. Coarse grind with garlic and fennel seeds NOTE: You can let it ferment for couple of hours or make adai instantly
3. When you are ready to make adai, prepare finely chopped onions, curry leave, chopped ginger, chopped coriander leaves and add it to the adai batter and beat well.
4. Make a coarse powder of pepper and cumin seeds and fry it in less than a teaspoon of oil and add it to the batter
5. Heat a dosa tava and make the adai like you prepare dosa

NOTES:

1. You can use finely chopped drumstick leaves in the batter
2. You can avoid garlic if you don't like it
3. You can use the same batter in the kuzhi paniyaram pan to make Kara Paniyaram
4. This batter can be refrigerated and can be used up to a week