Adai

Method

1. 1 Soak the rice and three types of beans for 6 hours, then grind them coarsely (adai) so that the flour still has grains, not as fine as dosa.
2. 2 Mix the flour with the soaked and crushed dried chilies, curry leaves, hing (a type of spice), and salt, then let it rest for 30 minutes.
3. 3 Adai flour doesn't need fermentation, so it can be used immediately, unlike dosa which needs to be fermented overnight.
4. 4 Heat a cast iron pan until very hot, then pour a ladleful of batter over it and spread it into a 3 mm thick disc.
5. 5 Poke a few small holes in the surface of the rice cake and drizzle oil into them so that the rice cake cooks evenly through to the center.
6. 6 Fry for 4 minutes on each side until golden brown and crispy, then sprinkle with chopped onions.

With an appliance

• Oven 46 min

  Replace step 6: after drizzle oil into the holes in step 5, bake the pancake on a heat-resistant pan on the middle rack of a 220-degree oven for 8 minutes, flipping at the 5th minute to ensure the pancake cooks evenly on both sides.