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Adai Recipe With Step By Step Tutorial

Anusha Praveen
Lentil crepes made with rice, chana dal, toor dal and spices. Makes a power packed breakfast or dinner on a weeknight.
Prep Time 4 hrs
Cook Time 5 mins
Total Time 4 hrs 5 mins
Course Main Course
Cuisine South Indian
Servings 12


  • Par boiled rice ¾ cup
  • Raw rice ¾ cup
  • Bengal gram or channa dal ⅓ cup
  • Urad dal or black gram ⅓ cup
  • Toor dal or pigeon pea ⅓ cup
  • Ginger 1''
  • Cumin seeds 1 tsp
  • Hing ½ tsp
  • Dry red chillies 8 to 10 according to spice level desired
  • Salt to taste
  • For Serving:
  • Cilantro chopped finely 3 tbsp
  • For Cooking:
  • Coconut oil 1 teaspoon for every adai


  • Soak the dals and the rice together after washing thoroughly for about 4 hours.
  • Drain excess water and grind the rice and dals with chillies, cumin seeds, ginger, hing and salt to a consistency slightly thicker than dosa batter.
  • Now, add cilantro leaves and combine well.
  • Heat a tawa and spread a ladle of the batter on it like dosa.
  • Drizzle coconut oil on the sides.
  • Cook on a medium flame for about 3 mins and then flip over.
  • Cook for another min and serve hot with any chutney or Aviyal


Dont skip using the coconut oil because the oil imparts a wonderful flavour to the dish.
I did not have drumstick leaves and shallots but do add them if you have them. The leaves enhance the taste and the crepes taste heavenly with them.
You can also add bits of coconut to the batter.
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!
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