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    Home » Recipes » Breakfast & Dinner Ideas

    Adai recipe, How to make adai

    August 25, 2009 by Raks Anand 79 Comments / Jump to Recipe

    Adai recipe - How to make Adai - Once you try this traditional way, the recipe followed for many years, you will fall for it. Quick video, step wise pictures.

    adai recipe
    Jump to:
    • Side dish
    • Why I love this?
    • Top tips
    • Variations
    • Recipe card
    • How to make adai step by step method:

    We also call adai as “orappu adai”(spicy-hot  adai). My mom’s sister’s (periyamma) place is very much famous for Adai . That place is famous for guest.

    I mean, always somebody will be visiting their home 😊. If no body is there,  neighborhood friends/relatives atleast will come over for lunch/dinner.

    It's basically a village and almost the area have more of their relatives only. So the house will always be in a festive mood 😀.

    And if somebody visits their place, if they come to know, they will soak for Adai.  But trust me they make the best Adais .

    May be that's what they call “graamathu kaimanam”. When we were kids, we long to go there for vacation, for those greenery where ever we look.

    A house by itself is like a marriage hall, innocent people and the most important reason is the 'bore set' which gushes water for the garden and we used to go and take bath in it.

    Side dish

    • Aviyal recipe
    • Coconut chutney recipe

    We think that as a mini waterfall and used to enjoy a lot. Used to take bath for hours and hours.

    I will be mostly accompanied by my cousin Priya, my close friend those days she too is of my same age so we used to be thick friends.

    All those days are full of laughter, happiness and we never close our mouth😆.

    Why I love this?

    My mom makes equally tasty Adai, which I am still struggling to get. My MIL makes a slightly different version, but somehow, I love this one a lot.

    Top tips

    She just makes perfect tasting Adais, crispy and soft too (meaning not hard), with lots of shallots/ small onions.

    She never makes Adai, if there’s no stock of shallots/small onions. And also she makes thick, how an Adai is meant to be.

    We always grind rice and dal separately, dal being ground coarsely. As far as I know, if we grind rice and dal together and a bit smooth, make it thin then its called adai dosai.

    But we all like the Adai version better. You can see a beautiful Adai dosai here. 

    adai-recipe

    Variations

    • Add finely chopped coconut or grated coconut.
    • If you like fennel flavor you can add fennel seeds while grinding. I have not tried this but I have heard in restaurants they do so.
    • Add legumes along reducing dal quantity. Example, chickpeas, black eyed peas.
    • My mom says they don't even add urad dal or moong dal those days.
    • You can pat the adai batter grinding it thick, instead of making it as batter.

    Recipe card

    adai-recipe
    Print Pin
    4.75 from 4 votes

    Adai recipe

    Adai recipe - How to make Adai - Once you try this traditional way, the recipe followed for many years, you will fall for it. Quick video, step wise pictures.
    Course Main Course
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 30 minutes
    Soaking time & resting time 5 hours
    Total Time 5 hours 45 minutes
    Servings 20
    Cup measurements

    Ingredients

    • 1 cup Raw rice
    • 1 cup Idli rice/ parboiled rice
    • ½ cup Chana dal/ Kadalai paruppu
    • ¼ cup Toor dal/ thuvaram paruppu
    • ⅛ cup Urad dal/ uluntham paruppu
    • ⅛ cup Moong dal/ paasi paruppu -
    • 1 cup Small onions/shallots chopped
    • 4 tablespoon Coriander leaves chopped optional
    • 2 sprigs curry leaves
    • ¼ teaspoon Asafoetida
    • 15 Red chillies
    • Salt to taste
    Prevent your screen from going dark

    Instructions

    • Soak rice and dal separately for 3 hrs minimum. First grind the red chillies with salt, asafoetida and then add rice.
    • Grind it to a coarse paste (like rava). Add dal. Use the pulse,inch or juice option to grind this dals coarsely. Make sure to wipe the sides and lids for even grinding.
    • This should be more coarse in texture as shown in the picture. Mix both the ground items well and set aside. You can keep upto 3-4 hours, or even make immediately. But standing time yields better result.
    • Just before making adai, add the onions, coriander, curry leaves and mix well. The batter should be thicker than our idly dosa batter. So adjust water as needed.
    • Heat the tawa and spread little oil and spread one laddle full of batter as thick adais,make a small hole in the middle and again pour little oil around. Let it get cooked for sometime.Turn over the adai and cook the other side too till golden brown. (you can cook covered  with a lid, before flipping )

    Video

    Notes

    • You can add 2-3 tablespoons of finely chopped carrot as my MIL does. Also you can add chopped spring onions ,if you have any in hand.
    • Remember, small onions tastes best, so use lots of onion and if possible fully small onions, if lazy or don't have in stock, mix both and make. More the onion in the batter, more tasty the adai gets.
    • I soak for minimum 3 hours. Mom soaks just for an hour and gives resting time more. It gives really crispier results.
    • Also can add drumstick leaves to this Adai!
    • Don’t be stingy in asafetida and also adding oil to the adai, once in a while its okie right?
    • We usually grind in early evening and make adai in night for dinner.
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    How to make adai step by step method:

    1. Soak rice and dal separately for 3 hrs minimum. First grind the red chillies with salt, asafoetida and then add rice.

    step 1 grind chilli, rice

    2. Grind it to a coarse paste (like rava). Add dal. Use the pulse, inch or juice option to grind this dals coarsely. Make sure to wipe the sides and lids for even grinding.

    ground rice, add dal

    3. This should be more coarse in texture as shown in the picture. Mix both the ground items well and set aside. You can keep upto 3-4 hours, or even make immediately. But standing time yields better result.

    texture

    5. Just before making adai, add the onions, coriander, curry leaves and mix well. The batter should be thicker than our idly dosa batter. So adjust water as needed.

    add onion

    6. Heat the tawa and spread little oil and spread one ladle full of batter as thick adais, make a small hole in the middle and again pour little oil around. Let it get cooked for sometime. Turn over the adai and cook the other side too till golden brown. (you can cook covered  with a lid, before flipping)

    cook adai

    These adais are crispy outside and soft from inside and has an awesome texture as we grind it coarsely. Enjoy with your favorite chutney or avial which is said to be the perfect combo!

    adai aviyal
    « Soft phulka recipe, How to puff roti over flame
    Kadai bhendi | Kadai bhindi recipe »

    Reader Interactions

    Comments

    1. Anu

      August 25, 2009 at 11:41 pm

      Wow super adai. Mouthwatering.... Looks so yummy and delicious..

      Reply
    2. A 2 Z Vegetarian Cuisine

      August 26, 2009 at 12:42 am

      Looks delicious, I always grind the rice along with the Paruppu coarsely. Nice tip on grinding the rice smooth, would love to have it with Jaggery & Ghee.

      Reply
    3. jeyashrisuresh

      August 26, 2009 at 1:18 am

      i made it yesterday only. Even my mom never makes if there are no small onions at home.I add a small cup of finely chopped cabbage to it and it also enhances the taste.
      I still remmber my childhood days,my grandma used to make adai,keeping the gas stove on the floor and very took lot of time to make a adai.oops heavenly taste.

      Reply
    4. jeyashrisuresh

      August 26, 2009 at 1:18 am

      pictures super.

      Reply
    5. LG

      August 26, 2009 at 1:38 am

      Tempting Pictures Raji..slurrp..I am hungry again

      Reply
    6. Home Cooked Oriya Food

      August 26, 2009 at 2:16 am

      Awesome... Love it...

      Reply
    7. Pavithra

      August 26, 2009 at 2:41 am

      Mmmmmmm i love adais so much looks so tempting.. I love your step by step pictures always,.

      Reply
    8. Pari

      August 26, 2009 at 4:19 am

      Picture perfect Adai dear Raks. I too have some soaked chana dal, will make an adai I guess..hehe!

      Reply
    9. sowmya

      August 26, 2009 at 4:21 am

      our favourite at home...looks very tempting..have never tried adding shallots ..sounds good..

      Reply
    10. Chitra

      August 26, 2009 at 5:08 am

      I make it a bit different , my mom's method.I dont add urad & moong dal..will try once 🙂 nice clix 🙂

      Reply
    11. Sireesha

      August 26, 2009 at 5:09 am

      Mouthwatering Adai:)

      Reply
    12. Nags

      August 26, 2009 at 5:10 am

      isn't this absolutely yummy with aviyal? i love the version they have in grand sweets!

      Reply
    13. Sushma Mallya

      August 26, 2009 at 5:52 am

      Loved the step by step pic as usual...really looking good esp the colour of it...

      Reply
    14. Priya

      August 26, 2009 at 6:03 am

      Adai looks delicious...orappu adai makes me hungry yaa..

      Reply
    15. Valarmathi

      August 26, 2009 at 6:05 am

      Looks super and yummy.

      Reply
    16. Jaishree

      August 26, 2009 at 6:24 am

      Looks delicious..i made it yesterday only.Awesome step by step pic!

      Reply
    17. Sush

      August 26, 2009 at 7:23 am

      visit to villages during childhood days was a pure bliss. You have written about that village so well that I could visualize it.
      Coming to adai, it is very well explained. I shall try your version for sure.
      Finally, awesome pictures.

      Reply
    18. Priya Narasimhan

      August 26, 2009 at 8:39 am

      the photos are awesome..i too love to have it with jaggery and ghee. 🙂

      Reply
    19. lata raja

      August 26, 2009 at 11:14 am

      True thick hot adais where the dollop of ghee is just melting and the jaggery melting in the heat has no comparison.I'm drooling.

      Reply
    20. Sailaja Damodaran

      August 26, 2009 at 11:37 am

      nice click....tempting

      Reply
    21. srikars kitchen

      August 26, 2009 at 11:56 am

      Wow.. Mouthwatering Adai.. i always gring the rice along with dhals,next time i will try ur method.thxs for the info..

      Reply
    22. rekhas kitchen

      August 26, 2009 at 1:02 pm

      I always like to have karaAdai with jaggery nice tip and beautiful pic.

      Reply
    23. indosungod

      August 26, 2009 at 1:03 pm

      Lovely lovely adai. Villages are the best places for food, relatives and a very very happy life.

      Reply
    24. Mangala Bhat

      August 26, 2009 at 2:05 pm

      Looks Awesome ! Thanx for sharing da!

      Reply
    25. Shri

      August 26, 2009 at 2:07 pm

      Excellent Adai!Great Picture:)

      Reply
    26. Gita

      August 26, 2009 at 3:16 pm

      Love the color of the adai...looks so crispy and delicious..this is my hubby's fav 🙂

      Reply
    27. Mandira

      August 26, 2009 at 3:18 pm

      that's one delicious plate, yum!

      Reply
    28. jayasri

      August 26, 2009 at 5:03 pm

      Now this is too bad, my mouth is really watering, i am feeling hungry all over again, i showed your photo's just now to hubby, he loves them, he just said, thumba divsa aaythu naavu maadona (it's been long time we will also make it ) they are delicious, lovely photos as usual dear, my mom used to grind it smooth but, MIL doesn't like it that way, i mean hubby's whole family want it coarsely done, i use mint, coriander, onion, curry leaves finely chopped with grated coconut sometimes with it.

      Reply
    29. priar's,

      August 26, 2009 at 6:09 pm

      Wow...mouth watering adai...i hubby likes but twice i tried and ended up in a mess:))

      Reply
    30. raaji

      August 26, 2009 at 11:01 pm

      hmm never tried this before...
      I have a small doubt raji...i would like to send few recipes for your event...but i dont have a software to create a collage of all the pics...if its fine with you can i send you those individual pics and maybe you can create a grouped pic...

      Reply
    31. Hema

      August 26, 2009 at 11:46 pm

      Looks yummy dear.. It looks very crisp.. You have added all the dhals, very nutritious. Will give it a try.. And awesoem pics as usual

      Reply
    32. Priti

      August 27, 2009 at 4:49 am

      Looks delicious ...nice click

      Reply
    33. கீதா ஆச்சல்

      August 27, 2009 at 12:05 pm

      எங்கள் வீட்டிலும் இதே மாதிரி தான் அடை செய்வோம்...எங்கள் வீட்டில் அனவைருக்கும் இந்த அடை என்றால் மிகவும் விருப்பம்.

      போட்டோஸ் அழகாக எடுத்து இருக்கின்றிங்க...வாழ்த்துகள்..

      Reply
    34. Kitchen Flavours

      August 27, 2009 at 12:18 pm

      Oh wow..so many dal make it healthier and yummier.....drool worthy pics....

      Reply
    35. Kamala

      August 27, 2009 at 5:31 pm

      nice shots we also use to call this as orappu adai. good with jaggery too

      Reply
    36. Hari Chandana

      August 28, 2009 at 6:04 am

      Lovely color..looks very tempting.. mouthwatering clicks

      Reply
    37. Bharathy

      August 28, 2009 at 3:42 pm

      Varra varra recipes akattum pictures akattum melum melum sooper ave poikitteyirukku.. 🙂

      Reply
    38. notyet100

      August 28, 2009 at 5:20 pm

      i guess i will mke this for tomorrows breakfast,..

      Reply
    39. Mythreyi Dilip

      August 28, 2009 at 8:16 pm

      Super recipe yaar. Looks hot and delicious, nice click!

      Reply
    40. Viki's Kitchen

      August 29, 2009 at 2:22 am

      Adai looks so crispy n delicious. My all time fav:)

      Reply
    41. Vijitha Shyam

      August 29, 2009 at 7:38 am

      I made adai n aviyal last weekend . Its lying in my drafts.

      Your look brillaint. Crispy nice adai.

      Reply
    42. LORANDI

      August 30, 2009 at 5:25 pm

      Strayed into your blog by chance. Wonderful discovery for me !....Urad dal in adai is new to me. I too add carrot,cabbage,onion etc to make adai more tempting.

      Reply
    43. Divya Kudua

      August 31, 2009 at 10:13 am

      I have heard so much about the Adai-aviyal combo,but haven't tasted it yet.You have explained the recipe so well..I might just give it a try!!

      Reply
    44. parameswari

      October 30, 2011 at 1:03 am

      your recipes are yummmmmmmmmmmmmy and deliiiiiiicious. superb photos...........

      Reply
    45. parameswari

      October 30, 2011 at 1:03 am

      your recipes are yummmmmmmmmmmmmy and deliiiiiiicious. superb photos...........

      Reply
    46. parameswari

      October 30, 2011 at 1:03 am

      Hi mam....it is yummy. since two days i am browsing only your web site, all the recipes are very very good. The method is like my mom's cooking. i like it very much. Parameswari

      Reply
    47. RAKS KITCHEN

      October 30, 2011 at 1:05 am

      Thank you so much Parameswari 🙂

      Reply
    48. kanchana

      January 06, 2012 at 7:59 am

      hai rajji i tried this adai this is really delicious

      Reply
    49. Gayathri

      February 20, 2012 at 12:37 am

      does this recipe call for 2 cups of rice??? 1 each of raw rice n idli rice??

      Reply
    50. RAKS KITCHEN

      February 20, 2012 at 12:38 am

      Yes gayathri, 1 cup each, so 2 cups of rice.

      Reply
    51. Raaz

      May 15, 2012 at 10:21 am

      i usually search for recipes through google images. and I have to tell u ur adai pic stood out of the crowd. gr8 fotos.

      Reply
    52. Salasa Raman

      January 19, 2013 at 2:38 am

      Your recipes and pics are awesome. We make Adai too. But with toor dal and channa dal proportion reversed.. Also we ferment it like we do the dosa batter. The raw smell of Dals in the Adai won't be there.

      Reply
    53. nalini vijay

      February 08, 2013 at 10:13 am

      hai madam what is fist full

      Reply
    54. nalini vijay

      February 08, 2013 at 10:14 am

      hai madam what is fist full

      Reply
    55. RAKS KITCHEN

      February 08, 2013 at 10:15 am

      Hi, if you take the ingredient in your hand and close, it's fist full.

      Reply
    56. Indumathi Panneerselvam

      June 23, 2013 at 10:05 am

      Tried this today , awesome texture it had . Thanks Raks for all ur recipes !!

      Reply
    57. Sobiya Khan, Nagpur

      September 12, 2013 at 2:01 pm

      Dear Raks nice recipe, I hav a doubt as m bit unfamiliar with South Indian food, Do tell me what is the difference between raw rice and idli rice? Can I make ths recipe using the plain raw rice we use for our day to day cooking? Awaiting ur suggestion..Thx in advance...:-)

      Reply
    58. Raks anand

      September 12, 2013 at 2:04 pm

      Raw rice is what we cook for eating. Idli rice will be more short and parboiled rice which cannot be cooked for our lunch. Only used to make batter for idli and dosa. Uncanny sure replace it with any eating rice like raw rice or parboiled rice. You can ask for idli rice in any South Indian shops.

      Reply
    59. Ria Madhuri

      May 21, 2014 at 11:26 am

      1 cup is hw many grams

      Reply
    60. Ramanathan S

      October 12, 2014 at 2:00 am

      Looks amazing.

      Reply
    61. Sathya Lakshman

      February 24, 2015 at 1:19 pm

      I made adai exactly as per your instructions. It turned out to be the yummiest adai we have had. Thank you so much!

      Reply
    62. Unknown

      June 08, 2015 at 12:33 am

      Hi, can the batter be prepared today and used in the following days (by mixing onions etc.) as and when we need to make the adai?

      Reply
    63. Raks anand

      June 08, 2015 at 12:37 am

      Yes you can grind and keep refrigerated. Just mix onion when needed. Do not add onion and refrigerate.

      Reply
    64. sangamithra parthasarathy

      September 09, 2015 at 1:08 am

      Hi.. Yummy adai...tried out for the first time but it turned out a little Watery.. Can you please help? 🙁

      Reply
    65. Raks anand

      September 09, 2015 at 1:14 am

      Keep t refrigerated, soak again little more rice and dals, grind it without water and mix in.

      Reply
    66. Unknown

      September 25, 2015 at 8:42 am

      super

      Reply
    67. Thilak saravanan

      November 19, 2015 at 1:24 am

      Adding cabbage will make the adai crispier

      Reply
    68. sowji

      August 13, 2016 at 3:24 am

      Soooper. ...I made two times the notes given at last was really helpful thank u for sharing

      Reply
    69. Unknown

      October 05, 2016 at 8:16 pm

      This proportion is fine. I also tried idli rava in the place of boiled and normal rice , used only idli rava with dal, and added maize ,the adai tasted awesome

      Reply
    70. Blogger

      June 29, 2017 at 3:53 pm

      Added one tomato .. and did not wait for fermentation..Came out well 🙂

      Reply
    71. Ms Zyed

      July 07, 2017 at 11:40 pm

      Hi Raks, tried this adai n came out perfect n tasty. May I know you're using mixie for grinding batters like the one in picture. Is it good for dosa / idli batter? May I know which brand model mixie are you using?

      Reply
    72. Raks anand

      July 08, 2017 at 12:14 am

      This one is Panasonic and pretty good. I am currently using Preethi. I use wet grinder Ultra for idli dosa batter.

      Reply
    73. Unknown

      August 10, 2017 at 2:17 pm

      Made this today for bfast. My only complaint is nobody would stop eating. I did soak it much longer than specified but still came out crisp and tasty. Thank you

      Reply
    74. I'm a Mom

      January 31, 2018 at 7:16 am

      Hi, can we eliminate using parboiled rice as it's not available. Or could you suggest a substitute

      Reply
    75. Raks Kitchen

      February 19, 2018 at 5:11 am

      Yes you can use raw rice fully

      Reply
    76. kanchan vishwakarma

      July 23, 2019 at 1:54 pm

      My adais become a bit kadak. Can someone tell me why?

      Reply
      • Raks Anand

        July 24, 2019 at 2:00 pm

        With this much dal, it wont become hard crisp (if you mean kadak means hard?) Did you grind coarsely or smoothly? Please refer my video for more details of the consistency 🙂 Keep for more time aside for fermentation. let me know if you need further clarifications.

        Reply
    77. Sambavi

      April 30, 2021 at 6:23 pm

      We add only tur dal not any other dal,finally cut Onion ,curry leaves,coconut pieces

      Reply
      • Raks Anand

        May 01, 2021 at 1:07 pm

        Yeah I have heard this version through elders, Will try sometime.

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

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