Prepare a checklist. Keep the ingredients near the cooking area

Soak rice, pulses, and fenugreek seeds in water for at least 4-6 hours. After draining the water, add ginger, garlic, chilies, water and put it in a grinder and grind it to make a coarse batter. Add barley flour and flax flour to the batter and whisk to combine. Add water and salt; mix together. The batter should be slightly thick, thicker than dosa batter. Rest for 1 hour. Before cooking, stir in onion, curry leaves, cumin and asafetida. Add, kale, spinach, leaves to make adai more nutritious.

I used cast iron skillet over medium low heat. After heating, apply oil on the skillet. Take about a cup of batter in a ladle and spread it on the skillet as round as possible. Adai doesn't have to be thin. aI usually mein a hole in the center. Spread a tbsp of oil on top of the batter. Cover and cook both sides. Both sides should be golden reddish in color. If you want the adai crisp, after flipping do not cover. In 3-4 minutes a nutritious and tasty Adai will be ready.

Transfer the roasted adais to a serving plate. You can eat the adai hot or at room temperature. Serve with sambar, chutney, or pickle. I served with a spicy tomato chutney and lime pickle.