By DK on Dec 26, 2008

One thing that every south Indian would swear by is Adai. It is a type of Dosa, like a crêpe but only little thicker. It is made using a combination of rice and lentils. The type of lentils, amount varies from house to house - but what remains is that the taste of any version is amazing, filling and nutritious. Being heavily dependent on legumes for our diet, this Adai bespeaks of that lentil need. Since they are heavy on protein and are made little thicker, they fill one up faster and you could get full, say with 1-2 Adai's!!!

They go well with many side dishes - be it Chutney's or the classic Avial.The prep time is not much either. I don't have any standard recipe nor does my mom. We change and eyeball ingredients but Adai is one of those easily forgiving dishes - any variation work. The one below is one I use, to incorporate more lentils in our diet. If you have diabetes or cholesterol, just skip the coconut and you are good to go :)

Basic Information
Prep Time: 2 to 4 hours
Cook Time: Under 15 min
Serves: 4 people
Yield: Makes around 10-15 Adais depending on the size and thickness
  • 2/3 cup plain short grained rice
  • 1/3 cup par boiled rice
  • 1 cup pigeon peas ( toor dal)
  • 1/2 cup bengal gram dal (channa dal)
  • 1/2 cup whole black lentils,deskinned (urad dal)
  • 1/4 cup yellow lentils (moong dal)
  • 4-5 dried red chillies (or as per taste)
  • 1/4 tsp Asafoetida
  • salt to taste ( start with say, 1/2 tsp and then adjust accordingly)
  • 1/2 cup grated coconut (optional)
  • handful of curry leaves

Clean the rice and lentils with cold water and then soak them together along with red chillies for 2-3 hours until most of the water is soaked up by the lentils and they look softer.

Grind these along with asafoetida and coconut into a thick coarse paste. It need not be a smooth batter and make sure not to add lot of water. It is usually a thick batter.
Mix in salt and curry leaves. Heat a non stick pan- low heat, grease the pan with little vegetable oil - half a slice of onion dipped in oil is best for greasing. drop a ladle of batter in the middle.
Slowly rotate the batter in a circle, spreading alongwith.
When it covers the pan, increase the heat to med-high, spoon some oil along the edges of the Adai and let it brown. This usually takes approx - 3-5min.
Then turn the Adai and cook on the other side until golden brown.
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8 Responses to “Adai”
  1. poorva

    Hi dk… Can i replace par boiled rice with idali ravaa??

  2. saranya

    actually one more easiest way to prepare adai is put all the ingredients together except hing,salt and coconut graind them dry a like idly chilly powder.whenever u decide to prepare adai mix it with water and leave for 30 mins.add salt and hing.then go on with your thava.simple and easy.

  3. I had adai at a friends place and she added small onions into the batter and skipped asafoetida.Let me try this recipe first,can’t wait to have it with some tomato thokku!!

  4. Jayashree Venkat

    I soak the required things in hot water (not boiling hot) which then reduces the soaking period to 45 mins. This is instant if I have north indian guests as I can do it just while chatting with them. In case of variety, I add finely chopped onion (makes the adai crisp) or shredded cabbage or carrot… to make it look colorful…. :wink:

  5. sunita

    HI DK what is par boiled rice will it matter if i dont give it in the recipe the recipe looks amazing

    Not necc. Just replace it with regular. It will work :)

  6. Curry Leaf

    Awesome Pics.Adai looks lovely.The combo of jaggery+ butter makes it all the more yum

  7. Sanghi

    Wow! Adai Arumai.. Perfect look..! Do visit my blog..!

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