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Adai recipe

south indian tiffin breakfast recipe
5 from 3 votes
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To soak

  • 1 cup idli rice
  • 1 cup raw rice
  • 3/4 cup toor dal
  • 3/4 chana dal
  • 1/4 cup moong dal
  • 2 tablespoon urad dal
  • 4 red chilli
  • 1/4 teaspoon turmeric powder
  • 3 cups of water

To the batter:

  • A generous portion of asafoetida
  • 1 tablespoon coconut oil
  • 1 big onion finely chopped
  • Curry leaves few

To prepare Adai

  • Coconut oil
  • Curry leaves optional


  • Add all the ingredients except water in a wide vessel and wash well
  • Pour 3 cups of water (or enough water to soak) and add red chilli according to your taste
  • Soak for 3 hours. If it is not soft pressed, soak for more time
  • In a mixie jar first add soaked chilli, little rice, dal ad water used for soaking, grind into a fine mixture
  • Transfer the batter to a vessel. Coarse grind the rest of the dal, rice along with little water used for soaking. like idli rava texture in batches
  • Before grinding the last batch add turmeric powder and required salt and grind to a coarse batter
  • Transfer and mix well
  • Add a generous portion of asafoetida and mix again
  • Keep the batter aside for 1 hour
  • Add oil to a wide pan when oil is hot add onion and curry leaves
  • Saute onion till they translucent
  • Transfer to the batter and mix well. Moisture in the hot sauteed onion might add little water to the batter. If require add soaked lentil rice water and mix well
  • Heat the griddle
  • When it is hot, add a little coconut oil and grease
  • Add two ladles full of batter into the skillet
  • Spread the Adai and make a hole in the center. Drizzle oil around the Adai and in the center
  • Optionally sprinkle curry leaves and cook on low-medium flame
  • Before flipping take water in a bowl and moisture the ladle
  • After one side is cooked well, turn and drizzle oil
  • Cook other side and serve hot


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  1. Onion is optional but it gives a nice flavor
  2. In our home we like coconut oil flavor for adai but you can use any oil of your choice
  3. Avoid soaking the dal and rice for longtime
  4. Avoid grinding away batter smooth. Always grind coarse  batter (idli rava) texture
  5. Avoid resting the batter for a long time
  6. Always cook adai in low- medium flame and add a generous amount of oil
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