Write an article based on this "Heat a teaspoon of cooking oil in a frying pan. Pour a ladle of batter in the frying pan. Flip the pancake. Cook the adai until the other side turns golden brown. Experiment with different varieties of adai."

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Swirl the pan to coat the surface. Use medium heat. If using a non-stick pan, be careful not to use heat on a setting past medium. Allowing a non-stick pan to get too hot can damage the non-stick coating. Spread the batter around the pan in a circular motion until it forms a pancake shape. Drizzle one tablespoon of oil over the top of the pancake and around the edges. Keep the heat on medium. The best time to do this is once the underside has turned golden brown. You can also close the pan with a lid to make the adai cook faster. Remove from heat and serve. You can garnish it with cilantro leaves or jaggery. Jaggery is a form of sugar derived from palm trees. Coconut avial also works as a garnish. This is a vegetable stew made from coconut milk. For instance, by eliminating the yellow lentils, you can make adai in the Tamil style. Or, if you want a less carbohydrate-heavy form of adai, you can substitute quinoa for the rice.