1. Soak the Ingredients:

• Wash the toor dal, urad dal, chana dal, and rice thoroughly under running water.
• Soak the dal and rice together in a large bowl with enough water to cover the ingredients. Let them soak for about 1-2 hours.

2. Prepare the Adai Batter:

• After the soaking time, drain the water from the dal and rice mixture.
• Add the soaked dal and rice to a blender or wet grinder. Add green chilies, ginger, cumin seeds, and curry leaves to the mixture. Grind everything together into a smooth, slightly thick batter, adding just enough water to help with grinding. The batter should be thick but spreadable, similar to pancake batter.
• Once the batter is ready, add salt to taste and mix it well.

3. Optional Additions:

• If desired, you can mix in some finely chopped onions, grated carrots, or spinach into the batter for added texture and flavor. This is optional, but it gives the adai more crunch and nutrition.

4. Cooking the Adai:

• Heat a tawa (griddle) or a large non-stick pan over medium heat and lightly grease it with oil.
• Once the pan is hot, pour a ladleful of batter onto the griddle and spread it out gently into a thick pancake (around 1/2 inch thick). You can shape it into a round or slightly oval shape.
• Drizzle 1 tsp of oil around the edges of the adai and cook for about 3-4 minutes on one side until the bottom is golden brown and crispy.
• Flip the adai carefully and cook the other side for an additional 2-3 minutes, ensuring it becomes crisp and golden.
• Repeat with the remaining batter, greasing the pan lightly with oil as needed.

5. Serve:

• Once the adais are cooked, remove them from the pan and serve hot.
• Serve with coconut chutney, sambar, or tomato chutney for an authentic South Indian breakfast or dinner.