This is the only salty dish prepared for Karthikai. Adais are a family favourite for breakfast…extremely filling and wholesome, not to forget the richness of proteins they benefit you with!


Soak the following for 6-8 hours:

If you notice, each ingredient is half of the previous ingredient, so that makes it easy to remember the proportion.

  • Rice – 4 measures
  • Channa Dal – 2 measures
  • Toor Dal – 1 measure
  • Urad Dal – 1/2 measure

Other ingredients for the batter:

  • Red Chillies – 3-4 nos (adjust to suit your taste)
  • Green Chillies – 2-3 nos (adjust accordingly)
  • Curry Leaves – a sprig (finely chopped)
  • Pepper corns – 1 tsp
  • Grated Coconut – 1 – 1 1/2 cups (or from half shell)
  • Asafoetida – 1/4 tsp
  • Salt – to taste


  • Grind the rice to a coarse paste along with the red chillies, green chillies and pepper corns.
  • If you’re using a grinder, add all the dals and grind for 3-5 minutes to a coarse mixture. (If you’re using a mixer, grind the dals separately and add to the coarsely ground rice mixture).
  • Transfer the batter to to a deep vessel.
  • Add the asafoetida and salt and allow to ferment overnight. (If it is during summer, or if you live in a hot/humid place, you can add the salt in the morning just before preparation in the morning).
  • Add the chopped curry leaves and grated coconut just before preparation.
  • Using a deep ladle, pour the batter onto a hot tawa/griddle and cook both sides (use oil) on a medium flame.
  • Serve hot with freshly churned, home-made butter or tomato ketchup. Some people even like to have adai with jaggery pound into small pieces. You call the shots!


13 responses to “Adai

  1. What a coincidence! I made adai this morning and was going to post the recipe soon :). My proportion is slightly different though but in the end it is all delicious 🙂

  2. Very nice.. looks yummy!

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  4. I make adai with equal proprtions of tuhr dal, moong dal, chana dal and urad dal.
    Rice will be 3/4 measure of above.
    Rest all same

    I some times skip coocnut to eat healthy and it tastes fine 🙂

  5. hello

    Just saying hello while I read through the posts

    hopefully this is just what im looking for looks like i have a lot to read.

  6. Hey Mads,
    Thought of making this tomorrow… but in your ingredients, you have mentioned curry leaves. But havent mentioned when to use it in the procedure.
    Do we grind it with the batter or add along with coconut just before preparation ? Is it a good idea to add curry leaves to the batter before fermenting ?

    • Prakruthi,
      Thanks heaps for bringing that to my notice. I can’t believe I’d missed that out. I’ve updated the post now.
      Yeah, you can add the chopped curry leaves before you make the adais, ie, when you add the grated coconut, tip these in as well. You could also try adding it to the batter before you let it ferment overnight. It would lend a nice flavour to the batter. Do give us your feedback once you’ve made the adais. Thanks in advance! 🙂

  7. Hey Mads!
    Thanks a ton for the recipe… tried it and it came out beautiful!
    As I mentioned before, I had some boiled barley left, so added it to the batter and as a result, the colour of the dosa was great.
    Except for Uttapams, I dont like my dosas cooked on both sides, even so, this tasted just as tasty as it should.

    Thanks again for a great healthy recipe!!


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