• Wash and soak the millet and the lentils together for 4 hours minimum. I usually soak them around lunch 2 pm for 8pm dinnner. I grind it around 7 pm and rest it for 30 minutes before making it for dinner.
• After the minimum 4 hours of soaking time, drain the excess water, take the contents into a mixer jar along with red chilies, curry and coriander leaves, coconut, ginger and grind it to a batter.  It usually needs around ½ - ¾ cup of water to grind well.
• Addition of coconut though is optional, it adds a great flavor to the adai,
• Remove the batter to another vessel, add salt and mix well. Check the consistency, it should be little thick like idly batter.
• Some might prefer the adai batter to dosa batter consistency. If yes, then add aother ¼ cup of water to it and mix well.
• Let the batter rest for 30 minutes for the spices to mingle well.

Making the adai

• Heat a dosa pan, i use my cast iron tava for my dosa/adai.
• Keep the flame medium, add a teaspoon of gingely oil to the tava, spread it well and wipe it off with a tissue or a cloth.
• Pour a ladle of batter in the center of the tava and spread it using the back of the ladle in circular motion. We usually prefer my adai thin that its usual thickness.
• Make a hole in the center of the adai, this ensures even cooking of the adai, dot the edges with gingely oil, once the edges turn brown, flip the adai to the other side and cook for another  minute.
• Serve hot with jaggery/aviyal, i served mine with jaggery and coriander thokku.