Heat the iron griddle on a medium fire. Smear a little oil over it. Take only as much of the mixture as is necessary to make one Adai at a time.
Add just enough water to it, mix well and roll it into a ball, about the size of a tennis ball or slightly bigger.
Heat an iron griddle on a medium fire and smear a little oil on it.
Place the ball of dough at the centre of the griddle and spread it quickly with the hand into an even pancake, dipping the hand in cold water often.
Pour two or three teaspoonfuls of oil along the edge. Turn it after a minute or two on the griddle. Add a little more oil along the edge and fry for a while till both the sides of the adai turn golden brown in colour.
Serve it hot alone or along with some chutney, pickle, clarified butter, or butter.
*** Note : Vegetables: Potato, onion, cauliflower, cabbage, knol-khol, carrots, green peas, beet root, yellow or red pumpkin, beans, capsicum are the vegetables generally used for this preparation. One or more of them in various combinations as desired, can be used.
Remove the outer skins of knol-khol, beetroot, potato, pumpkin, onion and chop them. Remove the strings of french beans and peas. Chop the beans and separate the seeds of peas. Clean cauliflower, cabbage and chop them. Remove the stalk of capsicum and chop. Wash them all and drain completely. (The vegetables can be cleaned, washed and finely chopped, grated or very coarsely ground.)