Adai (Rice & Lentil crepes) is a popular breakfast in Tamil Nadu. The best side dish for Adai is Aviyal. Few like to eat it with Jaggery or Sugar. Unlike Dosai, Adai is a bit heavier version since it has loads of pulses. The basic Adai recipe uses three main pulses/dal 1.Toor Dal, 2.Channa Dal 3.MoongDal along with the regular Idli Rice and Urad dal. The batter has to be slightly thick,coarse and not runny. If you take one cup of idli rice, you need of 1.5 cups of pulses. The batter needs less time for fermentation
For variations : Try adding a handful of Horsegram (kollu), masoor dal along with other dals. While grinding you can add 10-12 shallots too. Gives a nice flavor,aroma to Adai.