The festival of Karthigai is celebrated in South India. This festival is celebrated for three days beginning the full moon day of the month of Karthigai (November-December). It is the equivalent of the Raksha Bandhan of North India. Sisters light lamps, much like Diwali,  and pray for the well-being of their brothers and their families. Several delicacies are prepared. This adai is served for dinner on all three days. It is a variation of the normal adai (please see under the breakfast section of this blog). It is so tasty that I often wonder why it is not made more often.
In Tamizh tradition, this adai is served with a South Indian kadhi (yogurt based wet dish). A delightful dinner indeed!

Ingredients
1 cup rice (I used brown rice)
1/4 cup split black gram (urad dal, ulutham parupu)
1/4 cup Bengal gram (chana dal, kadalai parupu)
1/4 cup pigeon peas (tur dal, thuvaram parupu)
1 tsp pepper powder
Salt to taste
A pinch of asafoetida (hing, perunkayam)
2 tbsp grated coconut
1 sprig curry leaves
Method
Soak the rice and all three lentils for 3 hours
Drain the water and grind to a coarse paste (adding a little water)
The paste should be approximately the consistency of idli batter (please see breakfast section of this blog for idli batter)
Transfer to a bowl and add pepper powder, salt, curry leaves, grated coconut and asafoetida
Heat a girdle and pour a ladle of the paste in the centre
Using the back of the ladle, spread the batter in a circular motion outwards
It should be the shape of a round pancake
Cook one side till golden brown
Flip over and cook the other side
Remove to a casserole
Repeat for the remaining flour
Serve hot with a South Indian kadhi (traditionally, this is served with jaggery too. I avoid this as jaggery is highly refined)
Enjoy!