A hearty South Indian adai made with rice, mixed lentils, dried chillies, ginger, cumin, curry leaves, and onion. These savoury lentil pancakes have crisp edges, a tender centre, and plenty of flavour without requiring overnight fermentation.
Calories
225kcal
Protein
9g
Carbs
34g
Fat
7g
Rinse the rice and all four lentils thoroughly. Place them in a large bowl, cover generously with water, and soak for about 4 hours. Drain completely before grinding.
Add the soaked rice and lentils to a blender with the dried red chillies, ginger, cumin, asafoetida, and a little water. Blend to a thick, slightly coarse batter. The mixture should retain a little texture rather than becoming completely smooth.
Transfer the batter to a large bowl, cover, and let it rest for 1 to 2 hours. Adai does not need the long fermentation required for traditional dosa, so it can be cooked after a short rest.
Stir in the chopped onion, curry leaves, coriander, green chilli, and salt. Add a little water if necessary until the batter is thick but easy to spread.
Heat a cast-iron tawa or heavy skillet over medium heat. Lightly grease it with sesame oil and allow it to become hot without smoking.
Place a ladleful of batter in the centre of the pan and spread it into a thick round using the back of the ladle. Keep the adai slightly thicker than a regular dosa. Make a few small openings in the surface so the oil can reach the centre.
Drizzle sesame oil around the edges and into the small openings. Cook over medium heat until the underside is golden and crisp and the top begins to set.
Carefully flip the adai and cook the second side until golden brown and cooked through. Repeat with the remaining batter, lightly greasing the pan between batches when needed.
Serve the adai immediately while the edges are crisp and the centre remains tender. Pair with coconut chutney, tomato chutney, avial, yoghurt, or a small amount of jaggery.
This adai recipe makes hearty South Indian lentil pancakes with a crisp golden exterior and a soft, savoury centre. Made with rice, mixed lentils, dried chillies, ginger, cumin, curry leaves and onion, adai is filling, flavourful and perfect for breakfast or a light dinner.
Adai is a traditional South Indian savoury pancake made from a mixture of rice and lentils. Unlike regular dosa, the batter is typically kept thicker and slightly coarse, giving the finished adai a more substantial texture. It is commonly enjoyed with chutney, avial or other accompaniments.
Made with protein-rich mixed lentils.
Crisp around the edges and tender in the centre.
Does not require long overnight fermentation.
Easy to customise with vegetables and herbs.
Excellent for breakfast, lunch or a light dinner.
Do not blend the soaked rice and lentils into a completely smooth paste. A slightly coarse batter gives adai its characteristic hearty texture.
The batter should be thick but spreadable. Add water gradually rather than making it too thin, as a thick batter produces a more satisfying adai.
Medium heat allows the centre to cook while the edges become crisp and golden. A little oil around the edges helps create a delicious crust.
Serve hot adai with coconut chutney, tomato chutney, avial or plain yoghurt. For a sweet and savoury combination, it can also be enjoyed with a little jaggery.
No. Adai can be prepared without the long fermentation associated with regular dosa. After soaking and grinding the rice and lentils, the batter can be rested briefly before cooking.
Yes. Add a small amount of water to loosen the batter and spread it slightly thinner on the pan. This creates crispier edges.
Yes. Finely chopped spinach, grated carrot, fresh herbs or other vegetables can be mixed into the batter for extra flavour and texture.
This adai recipe is a delicious way to enjoy a wholesome South Indian breakfast using simple rice, lentils and aromatic spices. With its crisp edges, tender centre and versatile accompaniments, it is an easy recipe to add to your regular meal rotation. For more delicious homemade recipes, explore LaGrub.
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