Mysore Adai and Tomato gravy

Last weekend I made this for brunch. Turned out very good, for side dish had tomato gravy.

Ingredients:
1/2 cup channa daal
1/2 cup toor daal
1/2 cup rice
1/4 cup moong daal
1/4 cup urad daal
10-12 dry red chillies
1 teaspoon methi seeds
1/4 cup Shredded Coconut
1/2 teaspoon Cummin
Pinch of asefotedia
salt per taste
curry leaves
Little Oil for frying

Method:
Soak all daals and rice with methi seeds for about 3 hours. Grind the soak ingredients and red chillies into a fine batter (batter should not be very dilute. Consistency is between idly and dosa batter. Approximately for the above measurements, you can use about 2 - 3 cups of water)

Adais can be prepared immediately after grinding, add coconut, cummin, asefotedia, salt and curry leaves to the batter and mix. On a hot pan spread the batter and smear 1/4 teaspoon of oil on the edges (medium heat). Close the pan with a lid. It usually takes about 2 minutes for the adai to get cooked. (Usually you can hear the steam fall on pan - thats the way I determine the Adai is cooked ;)). Adais are roasted only on one side. Fold it and serve with fresh butter or ghee.

Ingredients for Tomato Gravy:
1 Large Tomato finely chopped
1 small onion finely chopped
1/4 teaspoon turmeric
5 green chillies slit
salt per taste

Masala:
1 tablespoon roasted gram - (pottu kadalai,split peas dal, roasted gram, puttani dhal, chutney sengapappu)
1 tablespoon coconut
small piece of cinnamon
3 cloves
1/4 teaspoon aniseed (saunf)

Tadka:
1/4 teaspoon mustard
1/4 teaspoon oil

Garnish:
Coriander leaves
Curry leaves

Method:
Cook tomato, onion, green chillies with salt and turmeric. Mash it when cooked. Grind the ingredients on Masala and add it to the mashed tomato, simmer the fire and let it cook on slow fire for about 3 minutes. ( If the gravy turns too thick, add water and salt appropriately). When the gravy boils, turn off heat and add garnish and provide tadka. This gravy also tastes good with rotis and idli.