Add finely chopped onions, grated ginger, asafetida, drumstick leaves (you can also add coriander or curry leaves) to the batter and mix well.
Heat a tawa, add a ladle full of adai batter and spread it all around into a circle. Drizzle few drops of oil all around.
Wait for the bottom side to cook to a golden brown. This should take 1-2 min over medium-low flame.
Once done, gently flip the adai and let the other side cook as well.
Remove on to a plate and continue with the rest of the batter.
Serve this brown rice adai hot with aviyal, butter, jagerry and chutneys.