Ingredients:
Raw rice- 180 ml
Channa dal- 30 ml
Urad dal- 30ml
Toor dal-30 ml
Onion- 1 large- chopped fine
Carrot- 1- grated
Cabbage- chopped fine- 100 ml
Coriander leaves- chopped fine- 2 tbsp
Curry leaves- 10- chopped fine
Grated coconut- 2 tbsp
Green chillies-3- chopped fine
Red chillies (round)- 6 (If long chillies are used, adjust number suitably)
A pinch of hing powder (optional)
Grated ginger- 2 tsp
Salt to taste
Oil for cooking

Method:

Veggies	Batter

Wash rice and dals and soak together with red chillies for 2 to 2 1/2 hours. Drain and grind to a coarse batter- not too coarse. Add the rest of the ingredients (except oil) and mix together. Let it stand for 15 minutes. Add a little water if required. Heat a heavy tava. When it is hot, pour half a spoon of oil and spread well. Sprinkle a little water. This helps spread the oil. Pour a ladleful of batter and spread like dosa. Apply a little oil along the periphery of the adai. Make a couple of holes on the surface of the adai with the spoon and apply half a spoon on the adai and holes to improve the cooking. You can optionally cover the adai with a lid for a minute. When the edges turn brown, turn the adai over and cook the other side.

Onion Chutney:
Ingredients:
2 large onions- chop into long slices
4 red chillies (round)
1 tbsp urad dal
Tamarind- the size of a small gooseberry
Jaggery- 1 tsp
Salt to taste
Oil for cooking

Method:

Heat 2 tsps of oil in a kadai. Add urad dal and red chillies and fry over medium flame. When the dal turns light brown, add the chopped onion and fry for 2 minutes over medium flame. Remove from fire, cool and grind with tamarind, salt and jaggery. Serve with adai.