Ingredients     1 cup horsegram or moth beans,washed and soaked for 8 hours     1 cup whole brown chana, washed and soaked for 8 hours     1/2 cup rice, soak for an hour     1/2 cup toor dal, soak for an hour     Asafoetida, a pinch     1 cup chopped shallots (pearl onions)     Salt, to taste     8 green chillies, chopped     1” ginger, chopped     1/2 cup finely chopped curry leaves     Oil, for frying Preparation Grind together all the soaked ingredients with enough water. Add the remaining ingredients and mix well. If the batter is extremely thick, add more water. Keep aside for an hour. Heat a dosa griddle and add a teaspoonful of oil. Tilt the griddle around to coat the surface evenly with the oil. Pour two serving spoonfuls of the batter on the oiled surface. Spread with the ladle to make a thick pancake. Drizzle a teaspoonful of oil around the edges. Cover with a lid. After a minute, remove the lid and turn the adai over. Drizzle some oil around the edges and cover again. When brown on both sides, remove and serve hot with ghee or jaggery.