Now on to the recipe

Ingredients:
1/2 cup whole wheat(wheat berries)
1/4 cup brown rice
1/4 cup white rice(I used sona masoori)
1/4 cup barley
1/4 cup channa dal
1/4 cup toor dal
1/4 cup moong dal
1/4 cup urad dal
1/4 cup masoor dal
1 tsp methi seeds
1/2 tsp cumin seeds
1 tsp fennel seeds
1 inch piece of ginger, chopped
6 red chillies
1 onion, finely chopped
1 cup finely chopped cilantro
oil, for making adais

Method:
Wash the dals, rice and wheat in several changes of water. Soak it in sufficient
water for 6-8 hours. An hour before grinding the batter, soak the cumin seeds,
fennel seeds and broken red chillies in a small bowl with about 1/4 cup of water.
This is optional, but ensures that the seeds and the red chilly are ground well.
Place the rice, dals and wheat along with the contents of the small bowl in a wet
grinder and grind until you get a nice fluffy batter. The batter should still have
some grit, and should not quite be a paste.Remove the batter and set aside. The
consistency would be slightly thicker than idly/dosa batter. Unlike idly/dosa
batter, this doesnt have to ferment and can be used to make adais as soon as it
has been grounded.

When ready to make the adais, take the portion of the batter that you estimate you
would use up and add salt, onions and cilantro. Adding these to the entirety of
your batter, would make the batter give out water and you would end up with runny
and not so crispy adais.

Heat a griddle over medium high heat and make a thick dosa, drizzle with oil. Let
cook on one side until browned. Flip and cook the other side. Enjoy hot crispy
adais!

Verdict: The adais were super scrumptious thanks to the addition of a combination
of dals. It also browned really well and was very crispy. Laden with protein and
fiber, these adais were guilt free pancakes, that you dont have to worry when
reaching out for one more