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9 December, 2015

Plain Adai Recipe

Posted in : South Indian recipes on by : nrdubey Tags: , ,

Date – 25.11.2015

About recipe


Adai is one of most healthy and tasty breakfast or dinner recipes of south india. It is my most favorite breakfast. Adai usually served with avial in south but I like to have it with lemon pickle or tomato coriander chutney. This a simple version of adai which I am telling you, but believe me it is very tasty. Try this out and share your feedback.

Soaking time – 3 to 4 hours

Pre time – 10 mins

Cook time – less than 5 mins for per adai

Recipe category – breakfast/dinner

Cuisine – south Indian

How many – 7 to 8 adai



Raw rice – 1 cup

Dals (60% chana dal and 40% tur dal) – 1 cup

Coriander leaves – 2 to 3 tbsp (chopped)

Whole red chilli – 2- 4 or as needed

Hing or asafoetida – ¼ tsp

Salt – as per taste

Cooking oil – as requires

Water – as needed



Soak rice and both the dals in a large vessel, for 3 hrs or more. Soak red chillies too.

In a big grinder first put red chillies then add soaked rice – dal mix, salt and asafoetida.

Grind it to a coarse paste (little finer than rava). You can add 2 to 3 tbsp of water too for grinding. But do

not add more water otherwise batter will become like a paste.

Before making adai add coriander leaves, asafoetida  and water. The batter should be thicker than our idly batter so

adjust water accordingly.

Heat  tava and spread one ladle full of batter as thick adai, pour some oil around and top of it. You

can spread some oil on tava too before making adai. Cover with the lid and let it cook for some time in

medium flame. When adai is cooked one side turn over it and cook other side too till golden brown.

Adai it ready serve hot.

In Short



Take chana dal, toor dal and rice in big vessel and rinse them


soak them in water, add whole red chillies


In a big blender first put red chillies


Put both soaked dals , rice and salt


Blend  them by adding some water


Make coarse paste (finer than rava)


Before making adai add water(accordingly), coriander leaves and asafoetida


In hot tava spread better(thick)


Cover with the lid and cook in medium heat


When the adai gets cook one side, turn it other side and cook

Adai is ready.




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