For a richer flavor, try adding a pinch of asafoetida (hing) to the batter. Adai batter ferments quickly due to the raw lentils. Store in the refrigerator for a maximum of 1-2 days. Serve hot with podi (South Indian spicy chutney powder), mango pickle (avakkai), or a dollop of fresh butter.
Ada (Adai)
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME8 hrs 50 mins
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SERVING15 People
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VIEWS12
A hearty South Indian crêpe, Adai is a symphony of lentils and rice, offering a satisfying and flavorful start to the day. Served traditionally with podi and mango pickle, this dish is a delightful exploration of textures and tastes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Fiber6 g
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Protein9 g
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Saturated Fat0 g
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Sodium10 mg
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Sugar1 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSoak the lentils and rice: In a large bowl, combine chana dal, urad dal, rice, and moong dal. Cover with ample cool water and allow to soak for at least 8 hours, or preferably overnight. (Soaking time: 8-12 hours)
02
StepGrind the batter: Drain the soaked mixture. Using a mortar and pestle (or a blender), grind the dal-rice mixture with chile peppers and salt into a smooth paste. Transfer to a bowl and gradually add water until the batter reaches a consistency thin enough to spread easily. Stir in the cumin seeds. (Preparation time: 20 minutes)
03
StepCook the Adai: Heat a griddle (tawa) over medium heat. Lightly grease the surface with cooking oil. Ladle some batter onto the hot griddle and spread it into a thin, even circle. Cook for approximately 3 minutes, then flip and cook for another 3 minutes, or until golden brown and cooked through. (Cooking time per Adai: 6 minutes)
04
StepServe Immediately: Transfer the cooked Adai to a plate and serve hot. Repeat with the remaining batter, greasing the griddle as needed between each crêpe.
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Kiarra Bartell
Jun 28, 2025The batter ferments quickly, so be sure to use it within a day or two. Otherwise, the adai can taste a little sour.
Zoila Kunze
Jun 26, 2025I added a bit of ginger and curry leaves to the batter for extra flavor. It was a hit!
Destin Doyle
Jun 24, 2025Great recipe! I had to add a little more water to get the right consistency, but overall, it was perfect.
Marion Boscohermiston
Jun 23, 2025This is now my go-to recipe for adai. It's so much better than the store-bought mixes!
Daron Champlin
Jun 22, 2025This recipe is fantastic! The adai turned out perfectly crispy and flavorful. Thanks for sharing!
Lilly Hansen
Jun 12, 2025I've been searching for an authentic adai recipe, and this is it! The soaking time is crucial for the right texture.
Edd Zemlak
Jun 6, 2025Easy to follow instructions and delicious results. My family loved it!