Adai (Pulses dosa | Crepe)


To Grind

Chana Daal – 1 cup

Toor Daal-1 cup

Mung Daal-1 cup

Urad daal- 1 cup

Normal Rice 4 cup ( sonna masuri )

Dry red chili 10 chilli (as per taste )

To add later

1 Tsp Asafoetida ( it brings  nice flavour )

Green Chilli ( as per taste )

2 Tsp Turmeric Powder

1 to 2 Chopped Onion

1/4 bowl of chopped Corriander

Chopped Cabbage ( optional )

Oil for roasting



wash and soak daal & dry red chilli togther  & rice separetly for minimum of 3 hours. Then remove the excess water. Now grind the daal and red chilli in food processor ( Mixie ) make sure its coarsely grinded. Now grind the rice also coarsely. You can add little water if needed. Once you have grinded mix both and all the ingredients mentioned under to add later. And the batter was Adai is ready. You can add water to bring it to consistency if needed.

Also you can avoid adding vegetables if your going to use the batter later and add them when your preparing adai

Heat the pan, then pour the batter with the spoon and spread it the way you spread the dosa..normally we tend to make dosa crisp and thin but in case of adai it should be little thick and roasted on both sides. 

 Serve it with coconut chutney , tomato chutney , green mint chutney, tamrind chutney . Some people eat with sugar and jaggery.



1 Comment

  1. Pingback: Masoor Dal ( Split Red Lentil ) ke Pakoda – Foreveryfoodmaniac

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