Farro Adai

2 Cups Farro
1 Cup Channadal
1 Cup Yellow Split Moongdal
1 Cup Toordal
1/2 Cup Urad dal

Soak all dals along with Farro for 4 hours.

12 Dry Red Chilies
6 X-Large Garlic Cloves
1" Ginger
1 Tsp Fennel Seeds
1 Tsp Cumin Seeds
51 Curry Leaves
21 Squeezes Asafoetida Powder
4 Tomatoes

Grind Red Chilies, Garlic Cloves, Ginger, Fennel Seeds, Cumin Seeds, Curry Leaves and Asafoetida Powder in blender. Finely add Tomatoes and blend well.

2 and 1/2 Tbsp Salt

Grind the soaked dals, along with Farro and Red Chili mixture and Salt with enough water for 25 minutes..

No Need to ferment this.

1 Extra Large Big Onion, Finely Chopped (Optional)
Drumstick Leaves (Optional)
Green Onions, Chopped (Optional)
Methi Leaves (Fenuegreek Leaves) (Optional)
Leek, Finely Chopped (Optional)

Add finely Chopped Big Onions / Drumstick Leaves / Chopped Green Onion / Fenugreek Leaves / Leeks and prepare Adai immediately after grinding.

This time i added Green Onions to the adai.

Taste Note: Tastes Awesome. 

Yields: Around 25 - 30 Adai Dosas