Adai Recipe - Spicy and flavourful - this is another variant of dosa.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Parboiled rice(उकड़ा चावल), Split black gram skinless (dhuli urad dal)(उड़द दाल धुली)

Cuisine : TamilNadu

Course : Breads


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Adai checkout Sannas (With Yeast) . You can also find more Breads recipes like Apple Parantha, Onion And Rice Parantha, Papaya Parantha , Oriental Style Stir-Fried Veg Parantha. Or try out these recipes from TamilNadu Cuisine like Chana and Moong Payasam, Pumpkin Paal Kootu, Jeeraka Rasam, Tender Raw Jackfruit Sukke.

Adai Recipe - How to make Adai


Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Parboiled rice soaked1 cup

  • Split black gram skinless (dhuli urad dal) soaked1/4 cup

  • Split green gram skinless (dhuli moong dal) soaked 1/4 cup

  • Split Bengal gram (chana dal) soaked1/4 cup

  • Split pigeon pea (toor dal/arhar dal) soaked1/4 cup

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Asafoetida 1/4 teaspoon

  • Oil 1 tbsp + for cooking

  • Dried red chillies 2

  • Curry leaves 7-8

  • Mustard seeds 1/2 teaspoon

  • Green chillies chopped2

  • Ginger chopped1/2 inch piece


Step 1

Drain and grind rice, chana dal, toor dal, urad dal and moong dal with little water.

Step 2

Add salt, turmeric powder and asafoetida and grind till smooth. Transfer into a bowl.

Step 3

Heat 1 tbsp oil in a small non stick pan. Chop red chillies and remove seeds.

Step 4

Chop curry leaves.Add mustard seeds to the oil and when they splutter add red chilies and curry leaves and sauté for ½ second.

Step 5

Add this tempering to the batter and mix well. Add green chillies and ginger and mix.

Step 6

Heat a non stick tawa and grease it lightly.

Step 7

Spread a ladle of batter to a medium sized round adai and cook till the underside is golden.

Step 8

Drizzle a little oil over it, turn it over and cook till both sides are evenly golden and crisp.

Step 9

Serve hot.

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