Adai (South Indian Lentil Pancakes)
Yield: 8-10 Pancakes
Adai (South Indian Lentil Pancakes)
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Adai is a nutritious and delicious South Indian pancake made from a thick batter of various lentils, rice, spices and fresh vegetables. It does not need to be fermented overnight like traditional dosa and is wonderfully crispy on the outside and soft and delicious on the inside.
Prep Time
15 minutes
Cook Time
20 minutes
Soaking Time
4 hours
Total Time
4 hours 35 minutes
Ingredients
For the Batter:
- Raw Rice (Sona Masoori or Idli Rice): ½ cup
- Boiled Rice (Idli Rice): ½ cup (or use 1 cup raw rice in total)
- Toor Dal (Pigeon Peas): ¼ cup
- Chana Dal (Split Bengal Gram): ¼ cup
- Urad Dal (Split Skinless Black Gram): 2 tbsp
- Moong Dal (Split Yellow Gram): 2 tbsp
For Grinding & Flavoring:
- Dry Red Chillies: 4–5 (adjust to heat preference)
- Fennel Seeds (Saunf): 1 tsp
- Cumin Seeds (Jeera): ½ tsp
- Asafoetida (Hing): ¼ tsp
- Fresh Ginger: 1-inch piece
- Curry Leaves: 1-2 sprigs
- Fresh Coconut (Grated): 3 tbsp (optional, for extra rich flavor)
- Salt: To taste
- Water: As needed for grinding
For Tempering & Finishes (Optional Mix-ins):
- Small Onions / Shallots: ½ cup (finely chopped)
- Fresh Coriander Leaves: 2 tbsp (finely chopped)
- Ghee or Sesame (Til) Oil: For cooking
Instructions
Step 1: Wash & Soak
- Rinse the rice and all the lentils (toor dal, chana dal, urad dal, moong dal) together under cool water 3–4 times until the water runs clear.
- Soak the washed rice and lentil mixture in plenty of water along with the dry red chillies for 3 to 4 hours.
Step 2: Grind the Batter
- Drain the soaked rice, lentils, and red chillies. Transfer them to a high-speed blender or wet grinder.
- Add the ginger, fennel seeds, cumin seeds, asafoetida, curry leaves, grated coconut, and salt.
- Pour in a little water at a time and grind to a coarsely textured batter (it should feel slightly grainy, like fine semolina, rather than smooth).
- The batter should have a thick pouring consistency (thicker than regular dosa batter).
Step 3: Mix-ins & Resting
- Pour the batter into a mixing bowl.
- Stir in the finely chopped shallots/onions and fresh coriander leaves if using.
- (Optional) Let the batter rest for 15–20 minutes to let the flavors meld together.
Step 4: Cook the Adai
- Heat a cast-iron tawa or non-stick griddle over medium heat. Grease lightly with a few drops of sesame oil or ghee.
- Pour a ladleful of batter into the center of the hot tawa. Spread it gently in a circular motion outward to form a slightly thick pancake.
- Make a small hole in the center of the Adai using the back of your ladle and drizzle a few drops of ghee or sesame oil in the center and along the edges.
- Cover and cook on medium heat for 2 to 3 minutes until the bottom turns golden-brown and crispy.
- Flip and cook the other side for another 1 to 2 minutes until fully cooked through and golden spots appear.
Step 5: Serve Hot
- Transfer to a plate and serve hot with a dollop of fresh butter, Avial (vegetable stew in coconut gravy), Jaggery (Gud), or Coconut Chutney.
Notes
- Fermentation Optional: While Adai can be cooked immediately after grinding, letting the batter sit for 2–3 hours enhances digestion and flavor.
- Greens Boost (Drumstick Leaves): Stir in a handful of washed drumstick leaves (Murungai Keerai) into the batter before cooking for a traditional, iron-rich variation.
- Crispiness Secret: Chana dal gives crunch, while urad dal adds softness. Adjusting chana dal slightly higher makes the Adai crispier.
