Grind it coarsely along with red chilli, green chilli, ginger, onions, coconut, curry leaves, hing and salt.
The batter should not be thick or watery.
Heat a non-stick tawa, pour a ladle of batter, and spread it in a circular motion.
Drizzle a little oil around the adai.
As the adai cooks it will get brown spots.
Flip it over. Use oil if needed.
After both sides are cooked well, remove from tawa and serve it hot with chutney, sambhar, butter or chutney pudi.
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