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Adai : Savoury Lentil Pancakes - Vegan & Gluten Free!

If you love Dosai, you MUST try its healthier, heartier cousin, the Adai. Breakfast, Lunch or Dinner, it is perfect for any mealtime.
Cook Time 30 mins
Total Time 30 mins
Course Breakfast
Cuisine south indian
Servings 8 serving


  • 1/4 cup Toor Dal
  • 1/4 cup Dal Udad
  • 1/4 cup Chana Dal
  • 1/4 cup Moong Dal
  • 1/2 cup Raw rice
  • 3 chillies dried red
  • handful curry leaves fresh
  • 1.5 tsps salt
  • 1/4 tsp asafoetida
  • 1/4 cup coriander leaves finely chopped
  • 1 tsp black pepper coarsely ground


  • Wash the 4 dals well and soak them in a large bowl in plenty of water, along with the red chillies for 3 hours.
  • Wash the rice and soak in water for 3 hours.
  • After 3 hours, drain the dal and grind to a slightly coarse paste along with soaked red chillies and curry leaves. Use up to 1/4 cup water if required. Remove into a bowl.
  • Grind the rice to a paste, using a few spoons of water. Mix along with the dal paste in the bowl.
  • Add salt, finely chopped coriander, black pepper and mix well.
  • Heat a cast-iron or non stick griddle pan. Using a kitchen paper, smear oil over the pan.
  • Prepare big sized adais like you would a dosa (as seen in this video), only don't spread them out too thin. You can also make small sized ones using spoonful of batter per adai. You can make 6 of them at one go on a fairly large sized griddle pan.
  • Keep them warm in a hot box or in an oven on low heat until ready to serve. Ideally these must go straight from pan to plate, for best taste :)


Ways to serve:
  • A filling breakfast with white butter and jaggery
  • a South Indian brunch menu
  • wrapped up in foil and packed in a hot box for a kid's lunchbox
  • as bite sized cocktail adais for a dinner party, with a topping of spicy tomato chutney