Adai Recipe

November 25, 2013 Breakfast/Dinner  No comments

Adai is a wholesome breakfast/dinner recipe. Unlike dosa u dont have to wait until the batter is fermented. u can use it right away after grinding. This protein packed adai goes well with jaggery & ghee, coconut chutney, dosa podi or aviyal. My favourite combo is jaggery and ghee 🙂

Now to the recipe….




  • Idli rice – 2 cups
  • Raw rice – a fistfull
  • Chana Dal – 3/4 cup
  • Toor Dal – 1/4 cup
  • Red Chillies – 4 to 5
  • Salt – as needed
  • Onions – 2 finely chopped
  • Asafoetida – 1/2 tsp
  • Curry leaves – 2 sprigs
  • Gingely Oil – For drizzling



  • Soak rice(along with red chillies) and dals separately for a minimum of 2-3 hours.

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  • In a grinder/mixer grind the soaked rice and red chillies first. When they are half done ( a very coarse texture) add the soaked dal along with the rice and grind to a coarse batter. Refer pic for texture. Add salt and asafoetida at the end so that it gets mixed evenly.

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  • Add chopped onions and curry leaves to the batter. The batter should be thicker than the normal dosa batter. If its too thick add a little water.

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  • Heat a tawa. Drizzle some oil and spread a laddle full of batter like we do for dosa. Drizzle a little oil. Once it is cooked on one side flip the adai and cook the other side until golden brown.

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Serve hot with your choice of accompaniment.




  1. U can add drumstick leaves to the adai batter. It gives a unique flavor.
  2. U can add chopped sambar onions for a better flavor.
  3. Adai will take a longer time to cook when compared to dosa. So be patient.
  4. The red chillies I get here are very spicy, so have added only 4-5 nos. U can increase it according to your requirements.

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