Wednesday, 31 October 2012


Adai is a popular dosa variety in south INDIA which is made from a combination of pulses and hence very rich in proteins.

Adai is a very easy to make dosa variety and the speciality is that there is no need for fermentation. 


Boiled Rice (used for making idli/dosa) – 100 grams
Raw Rice – 100 grams
Toor dal – 50 grams
Urad dal – 50 grams
Channa dal – 25 grams
Green gram – 25 grams
Red chillies – 5 nos
Curry leaves

Gingelly Oil and salt to taste


  • Mix both varieties of rice. Wash and soak for about 4 hours.
  • Mix all the dals. Wash and soak for about 4 hours.
  • Grind the rice into a fine paste.
  • Grind the dals into a coarse paste along with red chillies, curry leaves and hing.
  • Mix the rice batter and the dal paste, add salt. The batter should be thicker than the normal dosa batter. Leave it aside for 10-15 minutes.
  • Heat a dosa pan and spread the batter. Pour a spoon of gingelly oil.
  • Cook on both sides till the adai becomes a slight brown colour.

Serve hot with the chutney of your choice. Adai also tastes good with jaggery as the side dish or a nice spicy chicken gravy.

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