Varagu Adai / Kodra/Koden Adai / Arika Adai / Koovaragu Adai

INGREDIENTS
•1 cup Varagu
•¼ cup Chana dal
•¼ cup Toor dal
•2 tablespoon Urad dal
•2 tablespoon Moong dal
•2 tablespoon Poha aval
•6 Red chili
•⅛ teaspoon Asafoetida
•1 Onion
•2 tablespoon Coriander leaves chopped
•1 sprig Curry leaves
•2 teaspoon Ginger chopped
•Salt

STEPS
1.Wash and soak kodo millet separately and other dals, poha together separately for 3 hours.
2.In a mixie, first powder red chili, salt and asafoetida. Add soaked varagu, drained from water. Smooth to a little coarse paste. Transfer to a bowl.
3.Add soaked, drained dals and grind coarsely. Transfer to the bowl. Mix well and set aside for minimum 2 hours.
4.Add all the other ingredients, chopped onion, curry leaves, coriander leaves, ginger just before making adai.
5.Heat a dosa pan, grease with oil and make small thick adais.
6.Cook in medium flame and flip, cook until golden in color.

Note: Add water carefully, otherwise the adai batter may become watery.