Ingredients 

• 2 Cups par boiled rice
• 1/3 Cup Chana Dal
• 1/3 Cup Arhar Dal
• 1/3 Cup Whole Black Dal ( Urad Dal)
• Asafoedita Powder - 1/4 Tea Spoon Ful.
• Curry Leaves
• Green Chillies 4
• Salt To Taste.
• Black Pepper Corn - 10
• Jeera 1/4 Tea Spoon Full
• Finely Chopped Coconut Pieces- 2 Table Spoon Full.
• Oil

• Soak rice and lentils separately for 6 to 7 hours. 
• Clean and grind rice coarsely. 
• Clean all lentils and grind together with all other ingredients(except coconut and curry leaves) to a coarse consistency. 
• Mix both batter thoroughly. Add coconut and curry leaves an mix thoroughly. The consistency should be slightly thicker than Dosa batter. Add water if necessary and mix thouroughly. 
• Heat a Tava , smear with oil and pour the batter and spread to a round shape. 
• Add a spoonful of oil on the edges and also on the adai. 
• Turn the adai after 2 to 3 minutes and add another spoon ful of oil on edges. 
• Remove from heat.