Ingredients:

Boiled Rice – 1 cups

Cooking Rice/Raw Rice – 1/2 cup

Toor, Channa and Urad dhal – each 1/4 cup

Pepper -1 1/2 tsp

Jeera – 1 tsp

Dry Red Chili – 3-4 nos

Green Chili – 2-3 nos

Asafoetida – 1/4 tsp

Salt – to taste

Curry and coriander leaves -1 cup

Method:

1. Soak all rice and dhal together for 2-3 hrs.

2. While grinding, first add pepper, jeera, chili, curry n coriander leaves and grind a bit and then add the rice-dhal soaked, asafoetida and salt.

3. Get them grounded to a fine batter.

4. Prepare fine adai dosai and serve with jaggery.

This pepper and jeera adai is very suitable for winter and rainy season as pepper helps protect from cold and jeera helps for easy digestion.

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