Soak the rice and dal together for 2- 3 hours.
Grind it to smooth paste along with red chilli, curry leaves, ginger, hing and salt. Note that the batter should not be thick nor watery.
Heat a griddle or a non stick tawa and pour a ladle full of batter and spread it in a circular motion
Drizzle a tsp of oil around the adai. Let it cook for a while. Once cooked remove it from the tawa.
Serve it hot with a side of coconut chutney.