Now heat a tawa, take a ladle full of batter and spread evenly over the tawa. Do not spread it thin. Adai should be little thick. Crispy on the edges and soft inside. Refer to my video
here. Turn the flame to medium, add oil to the sides of the adai to get crispy corners.
<br><br><center><img src="//revisfoodography.com/wp-content/uploads/2017/02/adai-gif.gif" alt=“adar” width="50%"></center><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/ad-done1.jpg" alt="adai" width="48%"> <img src="//revisfoodography.com/wp-content/uploads/2017/02/ad-done2.jpg" alt="adai" width="48%">