sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Amla Chutney

Amla chutney is an easy way to eat Amla in your daily meal which is good for your health....


Curry Leaves Chutney

Curry leaves chutney can be served with dosa, idli, vada. As curry leaves are used in the...


Steamed Corn Kadubu

This is one of the healthy and traditional recipe favourite of God Ganeshji. It is also ...


Biscuit Chocolate Cake

It is a delicious Chocolate biscuit cake made with nice biscuits topped with an instant ...

Chickpea Flour With Bell Pepper Curry

Chickpea Flour With Bell Pepper Curry

Chickpea Flour With Bell Pepper Curry tastes amazingly delicious and can be served best a...


Dal Fry

Dal Fry is a popular Indian lentil recipe. This recipe uses toor dal, which is also known...

Adai Recipe, How To Make Adai Recipe

Adai is a popular breakfast snack or tiffin from the cuisine of Tamil Nadu. It is a very simple recipe yet very delicious, healthy and nutritious.

About Recipe

How to make Adai

(6 ratings)
6 reviews so far
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
Author : Vahchef
Main Ingredient : Urad dal
Servings : 4 persons
Published date : November 17, 2016

Ingredients used in Adai
• Onions (chopped) - 3 numbers.
• Coconut (grated) - as required.
• Curry leaves - 3 springs.
• Turmeric powder - pinch.
• Salt - to taste.
• Toor dal - 1/4 cup.
• Channa daal - 1 cup.
• Red chilies - 10 numbers.
• Rice - 1 cup.
• Butter - to taste.
• Oil - to fry.
• Urad dal - 1/4 cup.
  • Soak rice for 4 to 5 hours. Similarly, soak all the dals together for 2 hours.
  • Grind rice, dals, red chilies together in a bowl. The batter should be coarse (dals should be half ground).
  • Mix grated coconut, onion, curry leaves, salt and turmeric powder to the dough.
  • Heat tawa with alittle oil, pour 1 ladleful of batter and spread evenly. Make a hole in the center and another 5 holes a little distance from the center.
  • Pour Oil in each hole and on the adai to make it crispy.
  • Wait till it is golden reddish brown in color and turn it.
  • Again pour oil in each hole and little on top of adai also.
  • Serve with little butter on top while Adai is hot.

Note: The dough should not be watery. It should be thicker than a normal DOSA dough.

The adai's crispness depends on the length of the time on the tawa and can be made according to taste.

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments

profile image

vahuser Posted on Sat Apr 23 2011

I really love this recipe. It came out very good and crsipy. The best tip I got here was the batter to be coarse and to make holes on the dosa and add oil while cooking. I only like crisp dosas. so this part I really liked. I did not add onions. Comp

Reply 0 - Replies
profile image

vahuser Posted on Wed Dec 23 2009

Dear Punjabi enthusiast, Looks like you haven't realised that this recipe like many others have NOT been submitted by chef Sanjay Thumma, instead is a posting by one of his viewers to inspire others to cook. Funny that many visitors do not realise

Reply 0 - Replies
profile image

vahuser Posted on Wed Nov 25 2009

I was just browsing to see the variations in adai recipie and came across this one. Adai is a very nutritious and authentic south indian dish. I am surprised that you need to make a hole and five holes around it, pour oil, turn it over and pour more

Reply 0 - Replies
profile image

vahuser Posted on Thu Jul 17 2008

The adai came out very nice. I used all in equal propotion parboiled rice, channa dal, urad dal, toor dal. Instead of mixing onion atlast i grinded 1 onion and 1 carrot with rice and daal. this gives good taste.

Reply 0 - Replies
profile image

vahuser Posted on Fri Jan 11 2008

what kind of rice to use raw or boiled or basmathi

Reply 0 - Replies
profile image

vahuser Posted on Sun Dec 02 2007

I need a live demo for this dish. The rice is as brittle as before even after saoking for 4-5 hours. Then in trying to keep the daal coarse during griding, I am left with raw pieces of rice also. That gave me a stomach ache the last time I made.

Reply 0 - Replies


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter