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Adai Recipe

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Adjust Servings:
1 cup – rice
1/4 cup – toor dal/ pigeon pea
1/4 cup – chana dal/ yellow gram
2 tbsp – urad dal/black gram
2 tbsp – mung dal/green gram
1/4 tsp – fenugreek seeds
5 dried red chili
2 tbsp – finely chopped onions
2 tbsp – finely chopped coriander
1/2 tsp – ginger paste
1 tsp – cumin seeds
1 pinch – asafetida / hing
1 tsp – salt

Nutritional information

74.33 g
19.98 g
25.88 g
2340 mg
0 mg

Adai Recipe

  • Veg
  • 2 hr 20 mins
  • Serves 4
  • Easy


How to make Adai Recipe

  • Soak toor dal, chana dal, urad dal, mung dal, fenugreek seeds for 2 hours in warm water. They can be even soaked overnight.
  • Soak rice in a separate bowl for 5hrs or
  • Blend all the soaked stuff by adding red chili and water as required.
  • Transfer the batter into a large mixing bowl.
  • Add chopped onions, coriander, ginger paste, cumin seeds, asafetida and salt to the batter. Mix well.
  • Check for the thick flowing consistency, add water if required
  • Take a Tawa, pour a ladleful of batter and spread gently.
  • Spray 1tsp of oil on adai.
  • Allow it to cook on a medium flame
  • Flip the adai and let it cook another side by pressing gently
  • Fold the adai dosa. It can be served with coconut chutney or peanut chutney or ginger chutney

Adai taste great when they are served hot. Pack them in insulated containers or steel lunch box so you can eat it warm after a few hours.


Fenugreek extract is used to prepare syrups like maple, rum, and butterscotch.  It is also used in curry powders, other spice blends, and pickles.

Toor Dal is the most widely used pulses in India. It is also used commonly across Asian countries, especially in vegetarian dishes. It is one of the many lentils and belongs to the category of legumes (pulses/beans) known for their nutritional value since ages.

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