Recipe Categories: Adai, Indian

Adai – It’s a unique dish where one either likes it or hates it. The likeliness depends on the taste factor and the timing of eating. It also has to be in the right consistency when prepared and the right side dish to along with it. The hate factor comes in due to its thickness and not being like a Dosa.



  • Rice – 1 cup
  • Channa dal – ½ cup
  • Toor dal – ¼ cup
  • Urad dal – 1 tbsp
  • Moong dal – 1 tbsp
  • Red chillies – 3 to 4
  • Asafoetida – ¼ tsp
  • Salt – to taste
  • Oil – for making adai
Serves – 8 pieces

Soaking Time – 3 hours

Grinding Time – 5 min

Making Time – 2-3 min / adai


  • Soak Rice and Dal (all 4 dal together) separate for 3 hours.

Making of Adai

  • Grind the Dal separate until its coarse using pulse mode. Take it out and grind Red Chilies, Rice, Salt and Asafoetida by adding little water until smooth. The batter consistency should be little thicker than the Dosa batter.

Making of AdaiMaking of Adai

  • Mix the Dal and Rice. Make the Adai right away with the batter or you can keep it for few hours and then make the Adai. (I prefer the latter).
Making of AdaiMaking of Adai
  • Mix the chopped Onion and Curry leaves into the batter.
Making of Adai
  • Heat the skillet. Pour 1 handle (or to your liking) of batter and spread into circle shape.
Making of Adai
  • Make a small hole in the center and drizzle oil in the center and drizzle oil around the Adai.
Making of Adai
  • Cook it in the medium flame. When it’s golden color flip over to the other side and cook it for a minute and take it out.
Making of Adai
Making of Adai

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