Add enough water to make batter [dough] that can be rolled.
Allow it to stand for ten minutes.
Heat an iron griddle on a medium fire and smear a little oil on it.
Roll a ball of the dough, into the size of a tennis ball or slightly bigger and place it at the centre of the griddle and spread it quickly with the hand into an even pancake, about the little finger thick, dipping the hand in cold water often.
Pour two or three teaspoonfuls of oil along the edge of the Adai. Turn it over after a minute or two. Add a little more oil along the edge and roast for a while till it is golden brown in colour.
Serve it preferably hot along with some chutney, pickle, clarified butter, or butter.
*Jowar is cleaned and coarsely ground in the mill so as to obtain semolina like, gritty flour. It is then passed through a fine sieve to separate the flour, if necessary. The flour can be utilized for making thick chapattis like Maharashtrian ‘bhakri’ or North Indian ‘rotla’ or making jowar vegetable Adai.