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5 from 2 votes

Adai Recipe

Adai dosa- A savory pancake made with rice and lentils
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: South Indian Cuisine
Calories: 434kcal


  • 1.5 cup Rice/chawal
  • 1/4 cup Yellow Lentil / Moong Daal (dhuli huee)
  • 1/4 cup Pigeon Pea / Tuvar / Arhar ki daal
  • 1/4 cup Split White Gram / Safed Urad
  • 2 tbsp Bengal gram /chana daal
  • 1/3 tsp Turmeric Powder / Haldi Powder
  • 1/2 cup Fresh Coriander / Cilantro / Hara Dhaniya
  • 5 Dried Red Chilli, Whole
  • 15 Curry Leaves
  • 1/3 tsp Asafoetida / Hing powder
  • to taste Salt / Namak
  • 3 Green Chillies / Hari Mirch chopped
  • 1.5 inch Ginger / Adrak chopped
  • 1/4 cup Cooking Oil


  • Soak rice and daal together for 3-4 hours.
  • Grind soaked rice and daal with red chili ,green chili ,ginger and curry leaves and make a coarse and medium thick paste.
  • Take out the batter in a bowl and add salt, turmeric ,asafoetida,fresh coriander and mix well.
  • Now cover and keep aside for 3-4 hours, you can also make it instantly but resting time give best results.
  • Heat a non stick pan and spread a ladle full of batter over it and spread to make a round medium thick dosa.
  • Make 3-4 holes in it and drizzle some oil or butter and let it cook on medium heat.
  • When its done then flip it over and again drizzle some oil or butter over it.
  • Cook till adai become golden from both the sides.
  • Remove adai from the pan and serve hot.


Serving suggestions-
  1. Adai can be served with coconut chutney, Tomato chutney, Sambhar, Avial or Rasam.


Calories: 434kcal | Carbohydrates: 62g | Protein: 16g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 2073mg | Potassium: 591mg | Fiber: 15g | Sugar: 5g | Vitamin A: 1650IU | Vitamin C: 14mg | Calcium: 3150mg | Iron: 5mg