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Lentil crepes or Adai is very popular tiffin in South India. In my family we have a special attachment to adai because of our uncle. My un...

Adai/ Lentil Crepes

Lentil crepes or Adai is very popular tiffin in South India. In my family we have a special attachment to adai because of our uncle. My uncle Thaigu mama used to visit us every karthigai deepam just to enjoy adai. He loved it so much with rasam. For years I have been making adai varying the dal proportions. The recipe that is posted here is from Vimala who cooks for Amma on and off. Something interesting about her recipe is that it reminds me of Tirupathi Vadai or Adai. It gets its spice from black pepper and ginger and hence there is so much of flavor in it. It warms up your body on a cold winters night or when it is pouring cats and dogs. Usually, it is enjoyed with Aviyal butter, rasam, jaggery or with yogurt rice. Next time you are in a mood for some adai try Vimala's adai, I am sure you will not be disappointed.


Mixer or Grinder
Measuring Cups and Spoons
Iron Tava or Griddle


Makes 7 Cups of Batter

Par Boiled Rice - 1 cup
Long Grain Rice - 1 cup
Channa Dal- 1/2 cup
Thoor Dal - 1/2 cup
Moong Dal - 1 tbsp
Udad Dal with skin - 1 tbsp
Ginger - 2 inches
Black pepper - 2 tbsp ( will be lightly spicy)
Dry Red Chili - 3 to 4
Cilantro - 1/2 cup
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp
Curry Leaves- a few strands
Oil - a few tbsps


1. Add all the grains and dal into a colander and rinse it well in  running water, transfer to the blender along with ginger, pepper, curry leaves, chili's and water and soak. The water must be about 1 to 2 inches above the level of the soaked ingredients. Soak it for 1 1/2 hours.

2. Add salt, asafoetida, cilantro and turmeric powder. Blend it to  a consistency that works for your family. Smooth or lightly coarse.

4. Heat the iron tava on medium high. Add half tsp of oil to it and then 1 tbsp of batter. Allow it to cook until  the sides starts to turn light brown. Flip over the mini adai and cook it on the other side. This step helps in uniformly heating the tava and helps in making perfect adai's.

5. Add a ladle of the adai batter on the tava. Spread the adai like a dosai / crepes and add 1/2 tsp oil around it.When it starts to get light brown and crisp around the edges, flip it over and cook for a few minutes and serve it hot with some butter, jaggery or aviyal.


  1. Perfect and delicious recipe.. lovely presentation too.. :)
    Indian Cuisine

  2. Looks wonderful and nice tempting !!

    Ongoing event CC-Festive Food

  3. yum yum yummmmmmmmmmy this is my very hot favourite.I am an ardent fan of adai.
    indu srinivasan

  4. Lovely blend of flavours ...:) loved it.. Thanks for sharing..