Adai is a wholesome, traditional South Indian pancake made with a nutritious blend of rice and mixed lentils. Popular in Tamil Nadu and Karnataka households, Adai is known for its rich taste, coarse texture, and high protein content. Unlike regular dosa, Adai does not require long fermentation, making it a quick and healthy meal option.
Ingredients Used in Adai
Adai batter is prepared using rice along with a mix of dals such as toor dal, chana dal, urad dal, and moong dal. Spices like dried red chillies, cumin seeds, asafoetida (hing), ginger, curry leaves, and onions enhance its flavour and aroma. This combination makes Adai naturally nutritious and filling.
Health Benefits
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High in protein and dietary fibre
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Keeps you full for a longer time
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Good for digestion
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Ideal for a balanced breakfast or dinner
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Can be made with minimal oil
How Adai is Served
Traditionally, people serve Adai hot with avial, jaggery, butter, coconut chutney, or milagai podi. Jaggery on the side perfectly balances the spice, making it a timeless favourite.
Why Adai is a Must-Try Recipe
If you are looking for a healthy South Indian dosa variety, Adai is a perfect choice. It is rustic, hearty, and packed with nutrition, making it suitable for both kids and adults. People enjoy Adai for breakfast, brunch, or dinner, making it a timeless comfort food rooted in South Indian culinary tradition.
Adai
Equipment
- 1 Mixie
Ingredients
- 1 Cup Idli rice
- 1 Cup Raw rice
- 1/2 Cup Channa dal
- 1/4 Cup Toor dal
- 1/8 Cup Black urad dal Urad dal with skin
- 1/8 Cup Moong dal
- 12 no Red Chilli Guntur
- few Curry leaves
- As req Salt
- 1/4 tsp Asafoetida
Instructions
- Measure all the ingredients required to make adai.
- Add them to a bowl, wash well, and soak for about 6 hours.
- Drain the water, add salt, and grind to a slightly coarse batter.
- Add curry leaves, mix well, and allow the batter to ferment for 8 hours.
- Heat a tawa/skillet and grease it lightly with oil.
- Pour a ladle of batter onto the tawa and spread gently.
- Drizzle oil around the edges and cook until golden.
- Flip and cook the other side as well.
- Remove from the tawa and serve hot with aviyal, jaggery, and chutney powder.
INSTRUCTIONS
- Measure all the ingredients required to make adai.
- Add them to a bowl, wash well, and soak for about 6 hours.
- Drain the water, add salt, and grind to a slightly coarse batter.
- Add curry leaves, mix well, and allow the batter to ferment for 8 hours.
- Heat a tawa/skillet and grease it lightly with oil.
- Pour a ladle of batter onto the tawa and spread gently.
- Drizzle oil around the edges and cook until golden.
- Flip and cook the other side as well.
- Remove from the tawa and serve hot with aviyal, jaggery, and chutney powder.
Note
Add garlic if you like the flavour. It helps in digestion
