Measure and Keep all the ingredients ready. Wash and soak rice along with toor dal, moong dal, bengal gram dal and urad dal with enough water for at least 4 hours or overnight.

After 3 hours or next day morning, Start grinding the soaked dals and rice by adding enough water to a slightly coarse batter. Then transfer the ground batter to a vessel.

Add in powdered jaggery, cardamom powder and grated coconut to the ground batter. Mix well. The consistency of the batter should be slightly thicker than regular dosa batter.

For making adai/pancakes, Heat a pan, spread the batter thick in circular motion. Sprinkle ½ teaspoon of ghee. Cook it in low medium flame for 2-3 minutes. Once done flip it and cook it for a minute. Remove from the pan once done.