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Recipe for Adai (Indian Pancakes)

Recipe for Adai (Indian Pancakes)

Recipe for Adai (Indian Pancakes)

(Ref: RCP288)

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Adai is a form of Pancake, its quite nutritious as its made with a mixture of Lentils and Rice batter. This is generally eaten as a breakfast item but can be eaten for any light meal. Adai dough can be refrigerated and used for 4-5 days which adds to our easy cooking. Crispy Adai with Chutney or Pickle is enjoyable by everyone!


About 20-25

Preparation Time:

5 hrs

Cooking Time:

5 mins(per Adai)


Mung Dal - 1 Cup
 Urad Dal - ½ Cup
 Toor Dal - ¾ Cup
 Chana Dal - ¾ Cup
 Rice - 1 Cup
 Fenugreek Seeds - 1 tsp
 Asafoetida - ¼ tsp
  Few strands of Curry Leaves
 Salt to taste
 Ginger - About an inch
  Mint Leaves - 1 small bunch (optional)
 Cilantro/Coriander Leaves - ½ Cup
 Oil - 1 Cup
  Dried Red Chillies - 5 or 6


• Soak all the Lentils and Rice along with Fenugreek in Water for about 5 hours.

• Later on, drain the Water. Grind this with rest of the ingredients except Oil into a smooth paste. Add few spoons of Water if required while grinding.

• The consistency of the batter should be slightly thicker than that of the Pancake one.

• Next heat a non stick flat skillet on medium high heat.

• Now pour about a Cup of batter in the centre of the skillet and spread uniformly using the back of the Spoon (similar to pancake)

• Spread about a teaspoon of Oil over this. Wait for few seconds and then flip over the Adai just like you do for a Pancake.

• Let this cook until golden brown in colour.

• Crispy Adai is ready to be served with Chutney or Pickle.

Variations : Dried Red Chillies can be replaced with Green Chillies, add Jeera while grinding.


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