Cauliflower Adai with Chutney

Recipe by
Total Time:
4-8 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 1.5 cups - brown rice or idli rice
  • 1/2 cup -urad dal
  • 1/4 cup -toor dal
  • 1/4 cup -channa dal
  • 1/4 cup -moong dal
  • 1 tbsp - sago
  • 3/4 cup -grated Cauliflower
  • 2 -dried red chillies
  • 1/2 tbsp - chopped coriander leaves
  • 1/2 - onion
  • Salt, to taste
  • Kale Green Chutney:
  • 1/2 cup - kale
  • 1/2 cup - coriander leaves
  • 1/2 cup - grated fresh coconut
  • 1 - green chilli
  • 2 - garlic cloves
  • 1 - small piece ginger
  • 3 - small onion
  • 1/2 - lemon
  • Salt, to taste

How to Make Cauliflower Adai with Chutney

  • Soak all the dhal and rice in water for 6 to 7 hours. Grind it in a blender well, don't make it too smooth, it should be little bit coarse. Finally add the dried red chilli and grind it once again until it's finely chopped. The batter should be of pouring consistency.
  • Prepare the cauliflower by separating the florets and boil them in the water for few minutes. Don't let them boil for too long and cook. Remove the Cauliflower from water and grate finely or chop it up finely.
  • Now add the cauliflower, coriander leaves and chopped onion to the adai batter and mix it well (it will be a bit thick after adding the cauliflower, so add some water and make the batter a little thin.)
  • Heat a tawa or a pan, oil it, pour a ladleful of batter in the pan and spread it with a ladle in a circular motion to form a round shape. Apply oil along the sides.
  • Cook for 2 to 3 minutes, turn it over other side, leave it for about 2 minutes and take it out.
  • Repeat the same with rest of the batter. Serve it hot with chutneys or sambar.
  • For chutney:
  • Grind all the ingredients with juice of 1/2 a lemon, make it into a paste. Serve it with adai.
  • Recipe courtesy: Taste of Pearl City