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Photo of Adai by Nathiya Krishnan at BetterButter


Nathiya Krishnan
180 minutes
Prep Time
5 minutes
Cook Time
6 People
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Nutritious South Indian Delicacy... Adai is prepared using a mis of lentils (dals) and rice and is quite different from regular dosa since this adai doesnt go through fermentation process. Generally, it is gorged on with aviyal (kerala style coconut and vegetable stew) or even coconut chutney.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Tamil Nadu
  • Pan fry
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 6

  1. Raw Rice- 1 cup
  2. IdlyRice/ Parboiled Rice- 1/2 cup
  3. Chana Dal/ Kadala Paruppu- 1/2 cup
  4. Toor Dal/ Thuvaram Paruppu- 1/4 cup
  5. Urad Dal/ Ulutham Paruppu- 1/4 cup
  6. Shallots/ Chinna vengayam- 3/4 cup
  7. Asaefoetida- 1/2 tsp
  8. RedChillies- 12
  9. Coriander leaves (chopped)- half bunch
  10. Curry leaves- 2 sprigs
  11. Salt- To Taste


  1. Soak rice and dal separately for a minimum of 3 hrs.
  2. Grind rice, salt, redchillies and asafoetida to a coarse paste.
  3. Grind dal coarsely using pulse option in the mixer grinder. (Similar to how we grind it for paruppu vada)
  4. Mix both together well and set aside.
  5. Add finely chopped shallots, coriander leaves and curry leaves and mix well.
  6. Batter should be thicker than the usual idly batter. So water accordingly.
  7. Heat the Tawa. Spread one ladle full of batter. Pour little oil or ghee around..
  8. Once its cooked, flip over and cook till golden brown.

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