recipe counter


Adai is a popular Indian Main
Author :
Category :
Low Calorie
Course :
Cuisine :
Technique :
Shallow Fry
Difficulty :
Preparation Time :
12 hours
Servings :
Serves 3
Rated 5 based on 100 votes


1 cup - Rice

1 cup (combined) - Moong Dal, Urad Dal, Channa Dal, Toor Dal and Methi

I - medium Onion

Curry leaves

4 to 5 - Dry Red Chillies

A pinch of Asafoetida

Coriander leaves


  1. Soak the rice overnight.
  2. Mix all dals and methi and soak it overnight separately.
  3. Next morning, grind all of the ingredients (onion, red chillies, curry leaves) along with a little salt and asafoetida.
  4. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
  5. Add finely cut coriander leaves to the mixture.
  6. Heat the iron griddle or a non-stick tawa well.
  7. Pour spoonful of batter in the centre, spread with the back of the spoon to a thin round.
  8. Pour a tsp of ghee or oil over it.
  9. Remove with spatula when crisp.
  10. Serve hot with coconut chutney and / or sambar.

Bawarchi of the week

Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

know more