Adai | Rice & Lentil Crepes - Healthy Breakfast Recipe

Adai, is prepared using lentil and rice combination. A  protein and carbohydrate rich recipe that is suitable for healthy breakfast. Also add a handful of drumstick leaves or any green leafy vegetable to make it iron rich. The batter of adai is ground thicker and coarser than dosa batter. It is a popular and traditional recipe from Tamilnadu, usually served with Avial(mixed vegetable ) to make a complete meal.

Adai | Rice & Lentil Crepes - Healthy Breakfast Recipe

Preparation Time: 10 minutes |  Cooking Time:30 minutes
Soaking Time: 2 hours
Yield: 10 adai


Raw Rice/ Idly Rice - 1 cup
Toor daal / Pigeon pea- 1/2 cup
Channa daal - 1/2 cup
Split Moong daal / Green Gram - 1/4 cup
Urad Daal - 2 tbsp
Coconut bits - 2 tbsp
Dry red chilli - 5
Cumin Seeds - 1tsp
Curry leaves - 2 springs
Asafoetida a pinch
Salt to taste
Oil for frying Adai


Wash and soak rice, daal in water for 1 - 2hour. Drain rice and daal from water(reserve the water). Grind to coarse paste. Use the reserved water for grinding as needed. 

Then grind the red chilli, cumin seeds, curry leaves to coarse powder. Keep aside.
Mix the chilli mixture with the ground batter. Add coconut, turmeric and salt as needed. Combine to mix. Add little water to the batter and it should be thicker than dosa batter.(but care not to make batter too runny). 

Heat dosa tave or pan. Apply oil and tilt the pan to spread the oil all over the surface.
Pour a laddle of adai batter to the center of the pan. Spread evenly to make thick oottappam or pancake. Drizzle oil and cook for few minutes to get golden brown at the bottom until the batter cooks well on top. Flip the other side to cook for few seconds. Transfer to the serving plate. 
Serve hot with Chutney of your choice, Avial and jaggery with some butter.


  • You can also add drumstick leaves to this adai as a topping to make it more nutrious. 
  • Soaking the rice and daal for upto four hours will yield a more softer batter.
  • To the leftover batter add chopped shallots or big  onion. make adai or paniyaram  the next day. 

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