Spicy Curry Leaf Adai

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • raw rice - 1.5 cup
  • red gram (toor) dal - 1/2 cup
  • grated coconut - 1/2 cup
  • dried red chilies - 4 to 5
  • tamarind - 1 cm ball
  • onion - 1/2 cup, finely chopped
  • curry leaves - 1/3 cup, shredded
  • oil to fry
  • salt to taste

How to Make Spicy Curry Leaf Adai

  • Soak the rice and dal together for 2 hours.
  • Roast the chilies in 1 tsp of oil.
  • Drain the rice and dal from water.
  • Add the roasted chilies, coconut and tamarind.
  • Grind to a stiff, coarse paste, adding very little water.
  • Add onion, curry leaves and salt to the ground mixture.
  • Heat a tawa. Place an orange size ball on it.
  • Dip your hand in water and flatten the ball into a thick pan cake, avoiding touching the tawa.
  • Pour some oil round it.
  • When the underside is cooked and well browned, turn the adai over, pour some more oil and cook the other side.
  • Serve as a side dish with rice and curry.