Wash and soak all the dal and rice together for 2-3 hours.
Grind it a little coarse with red chillies, green chillies, hing and salt needed. The consistency of the adai batter should neither be thick nor watery, so add water accordingly. Let is sit for 2-3 hours. Our adai batter is ready.
Finely chop onion, plantain flower (use only tender florets) and coriander leaves.
Before making adai, add the chopped onions, coriander leaves, plantain flower, grated coconut to the batter and mix well. Check for salt.
Heat a tawa or an iron griddle, then pour a ladle of batter and spread it in a circular motion. Make 4-5 holes on the adai with the back of the ladle.
Drizzle a tsp of oil around the adai and little oil inside the holes.
Let it cook on medium heat. Once the edges starts browning, flip it over to the other side. Drizzle another tsp of oil. Cook both sides until golden brown.
Remove from tawa and serve hot banana flower adai (vazhaipoo adai) with any side dish of your choice. Repeat the same process for the remaining batter.
Suggested Side Dishes for adai – Chutney, Sambar, Avial, Idli milagai podi, powdered jaggery, milk cream.
Note – Do not add onion or coconut, if you are going to store the batter. Add only before making adais.
You do not have to ferment the batter overnight. Just keep it aside for 2-3 hours.
Traditional South Indian Adai Dosa Recipe