Onion Adai

Recipe by
Total Time:
3 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • Bengal gram (chana dal) - 3/4 cup
  • Toor dal - 2/3 of a cup
  • Urad dal - 1/4 of a cup
  • Par boiled rice - 1/2 cup
  • Raw rice - 1/2 cup
  • Green chilli - 1 big or 2 small
  • Dry red chillies - 3 to 4
  • Hing - A generous pinch
  • Salt to taste
  • Oil for shallow frying
  • For the topping:
  • Finely chopped onions
  • Grated fresh coconut
  • Finely chopped coriander leaves
  • Curry leaves
  • Butter

How to Make Onion Adai

  • Soak the dals and rice separately for 2 hours.
  • Grind dals, rice and green and red chillies to make a coarse batter.
  • Add hing and salt to the batter.
  • Heat a thick tava.
  • Using a ladle pour the batter to make a small pancake maybe of 4-inch to 5-inch in diameter and at least 1/2-an-inch thick.
  • Add the finely chopped baby onions, grated coconut, curry leaves and dhania on top.
  • Make two small holes with a skewer and pour some drops of oil into it.
  • This is done for even cooking.
  • Add drops of oil on the outer edge of the adai as done for dosa.
  • Ensure that the heat is moderate, as it takes a little time to cook.
  • Now, turn over the adai and cook the other side.
  • Remove from fire when done and spread some butter over it before serving.