Adai is a Tamilnadu special breakfast main course, consisting of cereals, pulses and spices enough start a day with.

1 review, 4.83/5



6 Persons

120 minutes

Items List

Name Quantity Image
Raw rice 1cup
Idli rice ½ cup
Brown boiled rice ½ cup
Urad dal ¾ cup
Toor dal ½ cup
Bengal gram ¼ cup
Horse gram ¼ cup
Water 10 cups
Dried red chillies 5 nos
Black pepper powder ½ tbsp
Salt enough to taste
Asafoetida ½ teasp
Fenugreek seeds ½ tb sp
Oil ½ tea sp per spread


In a bowl transfer, raw rice, idli rice, boiled rice, urad dal, Bengal gram, toor dal, Bengal gram, horse gram and wash all together very well. Then add more water, soak it for at least 8 hrs. Blend the soaked contents into a batter, with dried red chillies, pepper, fenugreek, salt and asafoetida in either mixie or grinder adding the water used while soaking. Remove the batter into a bowl and let it ferment for 2 hrs.

Heat a tava, spread the batter using a ladle. Make sure the batter is in a thick but flowing consistency. To the spread adai pour ½ tea spoon oil, let the lower side cook well (takes about 45 seconds). Flip it over and cook for another 30 seconds transfer it into a plate. Serve it with either aviyal or salted curd or spiced curd.


  • You can also add moong gram any other gram (dal) to the contents.
  • You can also add chopped curry leaves while grinding or cooking.
  • Use urad dal with skin to make it tasty and healthy.
  • Use gingelly oil for a better taste.
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