Name: Sweet Adai
Prep time: 30 minutes
Cook time: 40 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 5 cups Raw Rice (soaked for 8 hours); 1.25 cup Toor Dal (Split Pigeon Peas) (soaked for 8 hours); 1.25 cup Chana Dal (soaked for 8 hours); 2.5 cups Jaggery (grated or powdered); 1.25 cup Coconut (freshly grated); 2.5 tsp Cardamom (for flavor); 1.25 tsp Salt (to taste); 5 tbsp Fenugreek Seed Powder (for cooking)

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How to Prepare

Prepare the batter by grinding the soaked rice and dal with jaggery, cardamom powder, and a pinch of salt into a coarse paste.
Add grated coconut to the batter and mix well.
Heat a non-stick pan or tawa over medium heat and lightly grease it with ghee or oil.
Pour a ladleful of batter onto the pan and spread it into a thick circle.
Cook on medium heat for 2-3 minutes until the bottom turns golden brown, then flip and cook the other side for another 2 minutes.
Repeat the process for the remaining batter.
Serve hot with a dollop of ghee or butter.