Ingredients:

For Squid Masala Filling:

1/2 kg squid/ koonthal, cleaned

3 onions, finely chopped

1/2 tsp ginger paste

1/2 tsp garlic paste

3 green chillies, finely chopped or crushed

2 1/2-3 tsp kashmiri chilli powder

1/2 tsp turmeric powder

1/2 tsp pepper powder

1/2 tsp garam masala

salt to taste

1 sprig curry leaves, chopped

3-4 tbsp coriander leaves, chopped

3 tbsp oil

For Batter:

3 eggs

1 cup plain flour

1 cup milk

3/4 tsp pepper powder

salt to taste

ghee, for brushing the pan

Preparation:

1. Cut the squid / koonthal into pieces and marinate it with chilli powder, turmeric powder, 1/2 tsp pepper powder, 1/4 tsp garam masala and salt and keep it aside for 15 minutes.
2. Heat oil in a pan and fry the marinated squid well.
3. Then add chopped onions into this pan, mix well and cook covered till soft.
4. Add ginger-garlic paste and chopped green chillies and saute well till raw smell goes.
5. Add chopped curry leaves and coriander leaves and mix well.
6. Adjust the salt and add 1/4 tsp garam masala and mix well. Switch off the flame.
7. In a blender, add eggs, plain flour, milk, 3/4 tsp pepper powder and salt and blend well to a batter.
8. Heat a frying pan / dosa tawa on low flame and apply / brush some ghee evenly. Pour a ladleful of batter and rotate the pan to spread the batter.
9. Place little squid masala filling on one side and fold it through the mid line and press the edges to attach both layers.

10. Now apply little ghee on the empty half side of the pan and pour the batter with close contact to the middle of first layers and sides. (They should be joined in the middle).

11. Then place the filling on that side and fold the first layer over the second layer ( ie, cover with the other side ) and press well at the ends using spatula.

12. Now repeat the same process on the empty side of the pan.

13. Pour batter and rotate the pan to spread the batter in the sides and the middle to stick together. Place the masala and cover with the other side and press well at the ends with spatula.

14. When cooked well on both sides, remove from the pan and keep it aside. I prepared another adukku with the remaining batter and masala.

15. Cut it into pieces and serve...

• You can make many layers in one adukku, but it will be hard to flip and sometimes will break while flipping.