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  • Preeti Shridhar


Adai , is a pancake made with rice and a combination of lentils. It's slightly thicker than dosa. Many families like to keep the batter coarse but I prefer a fine ground batter.

I generally add onions and a grated carrot. Today there was no carrot so made it with only onions.

You can also add finely chopped spinach or fenugreek leaves.

It makes a hearty breakfast or lunch. Health bhi taste bhi.


Rice 1 cup

Chana Dal 1/2 cup

Tur dal 1/2 cup

Moong dal 2 tbsp

Urad dal 2 tbsp

Ginger 1 tbsp chopped

Red chili 5

Asaefotida a large pinch

Salt to taste

Onion 2 medium very finely chopped.


  1. Soak rice and all the dals for 6-8 hours.

  2. Drain off the water.

  3. Grind to a fine paste along with red chili, asaefotida and ginger.

  4. Use little water.

  5. Mix in salt and onions.

  6. Check the consistency.

  7. It should slightly thicker than dosa batter.

  8. Heat a non stick tawa.

  9. Pour a ladle full of batter on the tawa.

  10. Spread quickly as thin as you can.

  11. Sprinkle some oil.

  12. Cook on medium flame.

  13. Flip and cook the other side also in the same manner.

  14. It should be golden brown and crispy on both sides.

  15. Serve immediately with coconut chutney and tomato chutney.

  16. Repeat the procee with rest of the batter.


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