This special Adai is a wholesome and flavorful South Indian pancake, rich in protein and bursting with aromatic spices. Made from a batter of coarsely ground rice and dhals, it is enhanced with red chilies, pepper, cumin, and tempered onions for added texture and flavor. The crispy edges and soft center make it a satisfying meal on its own, but it pairs wonderfully with traditional sides like butter, jaggery or Aviyal. Perfect for breakfast or dinner, this Adai is a nutritious and delicious choice for any occasion.
Please try this Spicy Adai recipe also
Spicy Adai
Difficulty: EasyLearn how to make delicious and flavorful Adai, a South Indian pancake made with rice and lentils. This versatile dish can be enjoyed on its own or with chutney.
Special Adai
4
servings30
minutes40
minutesIndulge in a delicious and nutritious delight with this flavorful Adai pancake recipe. Packed with protein and aromatic spices, it’s perfect for breakfast or dinner.
Ingredients
Parboiled Rice – 1 cup
Bengal gram dhal – 1 cup
Thuvar dhal – 1 cup
Red Chillies – 5 to 6
Salt – 1 teaspoon or as per taste
- For seasoning
Oil – 2 to 3 tablespoons
Mustard – 1 teaspoon
Bengal gram dhal – 1 tablespoon
Urad dhal – 1 tablespoon
Cashew Nuts – 10 to 15
Black pepper – 1 teaspoon
Jeeragam (Cumin) – 1 teaspoon
Asafoetida Powder – 1/2 teaspoon
Chopped onion – 1 cup
Curry Leaves – few
Directions
- Soak rice and dhals in water for three to four hours. After washing thoroughly, drain the water completely. Transfer to a mixer or wet grinder, add red chillies and salt, and grind into a coarse paste.
- Heat oil in a kadai. Once hot, add mustard seeds and wait for them to pop. Then add Bengal gram dhal, urad dhal, and fry until they turn light brown. Add broken cashew nuts, asafoetida powder, and fry briefly. Coarsely crush pepper and cumin and add to the mix. Follow with chopped onions and curry leaves, frying until the onions are glossy. Combine this seasoning with the batter and mix well; the batter should be thick.
- Grease a heated tawa, pour a ladle of batter, and spread it slightly. Drizzle a teaspoon of oil around it. Cook for a few minutes, flip it over, and cook until crisp before removing.
- This can be enjoyed on its own or served with butter and jaggery or aviyal.
Hi Kamala mam, wishing you and your family A
Bright and Prosperous Deepavali
Thank you once again for sharing all those mouth watering and delicious recipes.
Mam, i’ve two queries regd.”special adai” —
can raw rice also be used along with parboiled
rice and if so in what ratio?
Secondly, for a party of 20 persons (say 2 each)
how much measure shd i use?
Awaiting ur answer mam,
Pushpa
Hi Pushpa Ganesh,
Thank you for your kind wishes and I wish you and your family Happy Deepavalai.
For the above quantity you will get 10 to 12 Adai. So Multiply the above quanatity into 4 you will get 40 adai.
You can prepare only with Parboiled rice also. However if you add raw rice, the adai will be crisp.
Thank you very much for your feed back. Today
prepared two savories and two sweets from your recipes..all turned out very well..
Thank you for your kind feedback. Wishing you and your family a very Happy Deepavali.
Dear Kamala,
I tried it today. It was so tasty. Thank you for such a good recipe.
Thank you Kavitha for your feedback.
Today am going to try this adai
give me some sipmle and quick recipeis for breakfast. my husband daily ask for different
give me some sipmle and quick recipeis for breakfast.
Hi Viji,
Check under “Breakfast” category of this site.
This one came out very well. very tasty.
Thanx to your easy to make recipes, am excited about entering the kitchen once again.
Thank you Jyothi.
Hi man I tree ur they r all first class keep it up man bye
Thank u man ur revelries r very tasty v enjoy it lot.
Hi mam ur recepeis r very tasty.
Thank you.
Dear Kamalaji
Love your site and recipes. Thank you for your kindness and generosity in sharing the same.
One request, can you please correct the spelling of dal in recipes..it is always written as Dhal which in Hindi means shield not lentils. Lentils are spelt as dal .
Thank you
Thank you and will use the word “dal” for lentils.
Dear kamala, do we have to ferment the batter for special adai or can it be used right away ?
It can be used right away.
Hi mam! your receipes are too good.
Thank you.
Hi Mam,
Very nice and tasty menus. Very helpful for us.
Can you please tell me whether aviyal and vegetable stew are same. If not,please post the recipe for aviyal
Hi Vijayalakshmi,
Thank you for visiting our site. Veg stew and avail are different dishes. I will post aviyal recipe shortly.
Hi Kamala mam,
I’m yaal,
Ur recipes r really superb,while I’m going to cook anything,I used to have a reference
with ur recipes.Really ur doing a gud job.
Adai is superb,already I have tried.can u post Aviyal too,I think it’s not there.can u suggest pls,suppose already if u posted the recipe.Bcs mostly u used to post recipes with pakka side dish,that’s y Im having this question.
Tnk