Adai Recipe – Healthy Adai Recipe

November 25, 2013 Breakfast/DinnerDosa Corner  No comments

Adai is a wholesome breakfast/dinner recipe. Unlike dosa u dont have to wait until the batter is fermented. You 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 🙂 Adding Vazhaipoo to this Adai makes it even more healthier.

Now to the recipe….


Adai My Magic Pan

Adai Ingredients:

  • 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.


  • 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.


  • 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.


  • 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.

Adai My Magic Pan Adai My Magic Pan


Serve hot with your choice of accompaniment.


Adai My Magic Pan


  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.


– By Sundari Nathan

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