By Devi Poojari
November 2, 2025
A recipe native to the Brahmin community of Tamil Nadu, the adai is a delicious crepe made using an assortment of lentils. Usually considered to be a whole meal as a single component, it can also be served with a mixed vegetable side dish or any condiments of choice to constitute a satisfying dinner.
¾ cup parboiled rice ¼ cup chana dal ¼ cup toor dal 2 tablespoons moong dal 2 tablespoons urad dal 3 green chillies ½ teaspoon asafoetida 1 onion, chopped 7-8 curry leaves Salt, to taste Water, as required Oil, as required
Combine the rinsed rice and lentils in a large bowl and cover completely with water, allowing them to soak for 2-3 hours.
Drain and add it to a blender, along with the green chillies and curry leaves before grinding to a coarse batter with some water.
Transfer back to a bowl and season with salt, asafoetida and the chopped onion.
Heat a tawa and pour a ladleful of the batter, spreading it similarly to how one would make a dosa.
Drizzle a few drops of peanut or sesame oil and let the adai cook on one side for 3-4 minutes over medium heat before flipping and cooking for an additional 2 minutes.
Fold and transfer to a plate; serve hot with chutney, mixed vegetables or eat as is.