Soak the rice and lentils in water for at least 2 hours.

After soaking, drain the rice and lentils.

Blend them with a little water to achieve a thick batter.

Transfer the batter to a mixing bowl and fold in the chopped onions, greens, green chilies, cumin seeds, and salt.

Preheat a non-stick skillet or tawa over medium heat.

Grease the skillet lightly with oil.

Pour a ladleful of batter onto the skillet and spread it into a circle, about 6 inches in diameter.

Cook for about 3-4 minutes until the edges turn golden brown.

Carefully flip the Adai using a spatula and cook for another 2-3 minutes until both sides are nicely browned.

Remove from the skillet and serve hot with coconut chutney or sambar.