Adai – Thick lentil and rice crepes


Adai or Adai Dosai as K likes to call it is a staple in our home. Unlike Dosai that required using a grinder to make the batter and enough time to let it ferment, this crepe is made in half a day. Its healthier and provides ample scope for improvisation.

Stuff you will need:

(soaked for 3-4 hours)

1 cup par boiled rice.
1/3 cup whole urad
1/3 cup whole moong
1/3 cup mix of thuvar and channa dhal
1/3 cup beans like rajma (optional)

6 red chillies
4 green chillies
1/4 inch ginger (optional0
Curry leaves (optional0
Asafoetida 1 tsp
Salt to taste
Gingelly oil
1/4 coconut made into thin pieces


Grind all ingredients in a grinder with water to a medium fine texture. On a tawa add a few drops of gingelly oil and spread using tissue. Pour the batter and spread into a circle. Make a hole in the center and additional ones around it if necessary. Add drops of gingelly oil along the periphery and in the holes made and cook till crisp at edges. Turn over and cook till done. Remove and stack in a warm container.

Serve hot with aviyal, molagai podi or jaggery.


Optionally one can add murunga keerai (drumstick leaves) or other greens in the batter before making adais. The texture of the batter has to be thicker than dosa batter.


Author. Parent.

5 thoughts on “Adai – Thick lentil and rice crepes

  1. Adai is a favorite here too. 🙂
    Everytime I see/hear adai, it reminds me of the Saravana Bhavan in Chennai that we used to frequent.

  2. Laksh, this is one of my favourite. While I was pregnant with Rohan, I used to make this very often as it had the maximum protein according to me. Of course after all the effort I used to throw up…but that is another story.

    Do you guys have Trader’s Joes or any farmers market type of store there? They have something called 9 bean soup mix, I use that along with our Rice,Urad.

  3. Indhu, if I may make a comment before Laksh does 🙂
    You dont need a grinder for making adai batter. That is the exact reason why I make adai, I can make the batter in my Osterizer blender.

  4. The picture looks mouth-watering.

    One tip, soak rice and dal separately. Grind the rice (with chillies…) very fine. The dal should be ground rather coarsely.

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