Ingredients:
rice rawa – 3 cups (heaped)
dehusked black gram – 1 cup
bengal gram dhal – 1 cup
green chillies – 7
ginger – 1/2 inch piece
chopped coriander
leaves – 2 Tbl sps
salt – 3 tsps (heaped)
Oil – for frying
sour thick curd – 2 cups
Method:
Soak rice rawa in sour curd over night.
Soak dhals for 1 or 2 hours in the morning.
Grind dhal together till fine rawa consistency.
Mix dhal paste with soaked rawa, chopped chillies, ginger, coriander leaves and salt.
Make small adai on top of hot pan and fry with oil on both sides.
