Sanjeev Kapoor

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Venkaya Adai  Recipe

Crispy pancakes made from lentils and rice.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Preparation Time : 3-3.30 hour

Cooking time : 0-5 minutes

Servings : 4

Venkaya Adai

Main Ingredients

Split black gram skinless (dhuli urad dal), Rice





Level Of Cooking



  • Split black gram skinless (dhuli urad dal)
    1/4 cup
  • Rice raw
    1 1/2 cup
  • Split pigeon pea (toor dal/arhar dal)
    1/4 cup
  • Split Bengal gram (chana dal)
    1/4 cup
  • Split green gram skinless (dhuli moong dal)
    1/4 cups
  • Dried red chillies
  • Cumin seeds
    1 teaspoon
  • Curry leaves
  • Black peppercorns
  • Scraped coconut
    1/4 cup
  • Asafoetida
    a pinch
  • Salt
    to taste
  • Onions finely chopped
    2 medium
  • Oil
    as required


Step 1

Soak the rice and all the dals in lukewarm water for 2-3 hours. Grind red chillies, cumin seeds, curry leaves, peppercorns and coconut with a little water to a paste.

Step 2

Add all the dals and rice and grind a little coarsely with a little water. Transfer the batter into a bowl. Add asafoetida and salt and mix well.

Step 3

Add sufficient water to get the correct consistency and mix. Add onions and mix. Heat a non-stick tawa and drizzle a little oil on it.

Step 4

Rotate the tawa so that the oil spreads all over the surface. Drop a ladleful of the batter and spread to a round dosa.

Step 5

Make a small hole in the centre and drizzle a little oil into the hole. Cover and cook for 1 minute. Flip, drizzle some oil in the hole and cook for 1 minute more or till the adai is crisp and golden on both the sides.

Step 6

Serve hot with aviyal. It can also be served with grated jaggery and fresh home made butter.

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