Soak the rice and the lentils together for about 3 hours
Drain the water, and Grind into course paste along with red chillies and ginger. Add required amount of water
Mix with onion, coriander leaves, curry leaves, hing and salt
If you are making Adai. Refer quinoa Adai
For Kunukku:
Take the fresh batter or leftover batter from the fridge
If you are taking leftover batter from the fridge drain the excess water and take the thick batter
Mix rice flour to the batter. For the above mentioned quantity take approximately around 1/4 cup of rice flour. Batter should become thick after adding rice flour and it should be easily taken in spoon
Heat paniyaram pan. Add coconut oil and add a spoon of batter. Cook one medium heat. After one side is cooked carefully flip. Drizzle some more oil and cook other side
Serve hot with coffee/tea