Monday, October 13, 2008


I love easy to do recipe's.I have tried many combinations of adai's. Everytime adai taste really good, but sometimes it stick to the pan a lot while spreading. This combination of adai mixture is perfectly good and it gave me thin and crispy adai's. So those who like thin and crispy texture will love this adai. And the best thing is it wont stick to the pan while spreading.

You will need:

Ingredients 1:
  • 1 cup channa dal
  • ½ cup urad dal
  • ¼ cup green gram
  • ¼ cup toor dal
  • ¼ cup moong dal (optional)
Ingredients 2:
  • 1 inch ginger chopped finely
  • 5 green chilies
  • ½ asofoetida (perumgayam, hing)
  • 1 tsp cumin seeds
  • few curry leaves
  • few coriander leaves chopped(optional)
  • 1 cup cooked rice


Step 1:

Soak Ingredients 1(all dal's) together for minimum 5-6 hours.

Step 2:

Now grind to a course paste along with cooked rice, ginger, green chillies, asofoetida, curry leaves, coriander leaves and cumin seeds. Dont grind it to fine paste.

Step 3:

Adai doesn't need any fermentation. So after grinding, you can make crispy adai's immediately and serve with any chutney's, sambhar or with aviyal.

Simple to make and tasty to eat. Better to use blender or mixie for this grinding purpose instead of using wet grinder. Easy to clean and just take few minutes to grind.


For onion adai, just sprinkle finely chopped onions while spreading the adai.

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