This tiffin item is famous in whole of Tamilnadu and very delicious. I learned this recipe from my mother-in-law and I think this proportion is the best.
1) Raw rice - 2 cups
2) Channa dhal - 1 cup
3) Udad dhal - 3/4 th cup
4) Thoor dhal -1/2 cup
5) Red chillies - 5 to 6
6) Ginger (optional) - 1/2 sp
7) Salt to taste
8) Curry leaves
9) Hing powder
10) Water ( very little to grind)
Soak rice, all lentils and red chillies together for about 5 to 6 hours.
Grind the above ingredients along with ginger, curry leaves salt and L.G. powder. Use very less water while grinding. The batter should be thick ( in a scoopable consistency).
Heat a tava or griddle. Pour a ladle batter over the tava and spread it in the form of a circle ( similar to dosai), pour oil around the edges. Cook on medium flame. Cook till the side is done, turn and cook the other side.
Hot Adai is ready. You can serve Adai with Aviyal or simply with ghee and jaggery.