• Wash and soak the lentils and rice together for about 5 hours.
  
• I also soak the red chillies as it is easier to grind it along with the batter.
• After 5 hours remove some water used for soaking and grind the rice and lentil mix into a smooth paste of pouring consistency.
• While grinding add the ginger, chillies, black pepper, fennel, curry leaves , cumin and salt
• The batter is ready to use right now if you dont prefer to ferment it.
  
• You can further ferment the batter for about 5 to 6 hours till it doubles and becomes frothy in a cool dry place (no yeast needed). Fermenting helps in better digestibilty of the lentils.

To prepare the crepes

• Heat a crepe pan (griddle, dosa tawa) to medium heat.
• Sprinkle a bit of water to check if the pan is ready. If you hear the water sizzle instantly the pan is ready.
• Pour a ladleful of batter on the centre of the pan and spread it out in a spiral circle so that it spreads out thinner than a pancake.
  
• Brush with oil around the sides.
• Allow the adai to cook on one side and then flip over to cook the second side.
  
• Once both sides are cooked fold and remove from the pan onto a serving plate.
  
• Serve with crushed jaggery and dosa podi.