09 December 2012,22:29 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Transfer the drained lentils and rice to a blender. Add red chilies with cumin and fennel seeds to the blender with about 2 cups of water. Grind to a coarse and thick consistency.
  • Transfer the batter to a bowl and add the remaining ingredients, except the oil.
  • Mix all the ingredients well and adjust seasoning. The batter must have a thick dropping consistency. If it is too thick, add about ¼ cup of water and mix.
  • Heat a tawa or an iron skillet over medium heat. Spread a little oil on the skillet and wipe it off with a paper or cloth towel.
  • Make sure not to leave too much of oil on the skillet as the batter will not spread evenly.
  • Pour a ladleful of batter into the centre of the skillet and spread the batter in a circular pattern.
  • Spread a small amount of oil in and around the edges of the adai. Cook till it is golden and crisp on both sides.
  • Serve hot adai with any chutney.


  • 150 grams long-grained rice, rinsed, soaked and drained  
  • 4 dried red chilies
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 30 grams urad dhal, rinsed, soaked and drained  
  • 30 grams chana dhal, rinsed, soaked and drained  
  • 30 grams thoor dhal, rinsed, soaked and drained  
  • 30 grams moong dhal, rinsed, soaked and drained  
  • 90 grams finely chopped onions
  • 30 grams grated fresh coconut
  • ¼ teaspoon asafetida powder
  • ½ teaspoon turmeric powder
  • Salt, to taste
  • 30 grams chopped fresh coriander leaves
  • Cooking Oil for cooking

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