I love Adai.. My mom and grandmom make the best adai, but I can confidently say that mine comes as a close second. The Adai is not as thin as a crepe and fat as a pancake.. it is somewhere in the middle.
You can make this as healthy as you want - or can cheat a little bit and have just 1 that is crisped with oil.
This is what you'll need:
1 cup mixed lentils and beans (You can go to the Indian store, and get a bag of mixed lentils)
1 cup rice
5-6 red chili's (based on taste, you can also use red pepper flakes)
4-5 green chili's (as you know, the heat of the chili depends on the species)
Salt to taste
1 tsp. Asafoetida (http://en.wikipedia.org/wiki/Asafoetida)
1/2 cup of chopped fresh coriander leaves
2 tsp cumin seeds (Optional)
1/2 inch Ginger (Optional)
1/2 red onion (Optional)
Sesame oil to grease the skillet (or any other oil)
Soak the Rice and Lentils/beans until soft (for about 4 hours; overnight if possible)
Blend everything until it forms a coarse batter
Heat a skillet and until smoking hot (medium-high)
Spread a tsp. of oil on the skillet
Pour a ladle of the batter and spread on the skillet (draw concentric circles from the middle to flatten as you go)
Pour 1 tsp. of oil to crisp the middle and ends of the adai
Turn once a side is done
Serve with butter, brown sugar, any indian pickle, molagai podi (south indian blend chili powder), tomato chutney, or mango chutney.
Notes:
1. You need to have a thick bottom non-stick skillet for the bean crepe to lift off the skillet
2. Making crepes/pancakes is an art - and needs to be perfected over time - need a LOT of practice
See this interesting article about chili: http://en.wikipedia.org/wiki/Chili_pepper
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