Parboiled Rice  - 1 cup

Toor dhal - 1/3 cup

Urad dhal - 1/3 cup

Channa dhal - 1/3 cup

Green chillies - 4

Red Chillies - 3

Ginger (optional) - 2 cm long piece

Hing

Salt to taste

Curry leaves - 1 long sprig

Coriander leaves - 1 tea spoon chopped

Coconut (cut into small pieces) - 3 table spoons

Black pepper/ Jeera (purely optional) together 1 tea spoon

Cooking oil, preferably Sesame(Til) Oil - 1 small cup

Adai Method:

Clean and soak the rice for about 6 to 8 hours. Clean and mix all the dhals and soak them for about 45 minutes to 1 hour. Grind the soaked rice, dhals and all the other ingredients except coconut pieces COARSELY. Let the batter be more of semi-solid consistency.

Add the coconut pieces to the ground batter.

Heat a dosa pan and pour a ladle of the batter and spread like a thick dosa. Using a spoon, add oil around the edges, make a small hole in the middle and pour some oil to give a roasted taste. Cook on both sides on low heat.

Serve hot, topping it with a teaspoon of butter.

Serve with sauce, green chutney, onion chutney or ghee and sugar. It also goes well with a piece of jaggery. 

If Urad dhal with black skin is used, it not only adds to the taste but also to the texture.