25 February 2014,11:49 by
Ponmathi Srilekha.S

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Makes :

Preparation Time :
5 hours

Cooking Time :
30 minutes

Preparation Method :

  • Let the batter ingredients soak for 4-5 hours. Grind into a coarse paste slightly thicker than dosa batter. Divide the batter into 3 portions.
  • To one portion, add the carrot after leaving some for garnishing each adai.
  • To the second portion, add the spinach leaving some for garnishing each adai.
  • Repeat the same with onions for the third portion.
  • Pour out mini adais on the tawa to form rounds of approximately 7 cm diameter.
  • Shallow fry with oil on both sides till golden brown and crisp.
  • Garnish the carrot adais with carrot gratings, spinach adais with chopped spinach leaves and onion adais with chopped onion.
  • Serve hot with chutney or sambar. Each portion can have one carrot adai, one spinach adai and an onion adai to offer variation. 


For batter

  • 50 grams raw rice
  • 50 grams boiled rice
  • 50 grams toor dal
  • 2 tablespoons channa dal
  • 1 tablespoon urad dal
  • A few curry leaves
  • 1 teaspoon asafoetida
  • 3-4 red chillies
  • Salt to taste


  • 3 tablespoons (grated) carrot
  • 3 tablespoons (finely chopped) spinach
  • 3 tablespoons (finely chopped) onion
  • 3 tablespoons IDHAYAM sesame oil

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