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Vimala's Adai/ Vimala's Lentil Crepes

Written By FewMinute Wonders on Friday, November 4, 2011 | 7:40 PM

Lentil crepes or Adai is very popular tiffin in South India. There are many types of adai that most families make. In my family we have a special attachment to adai because of our uncle. My uncleThaigu 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 day or when it is pouring cats and dogs. Usually, it is enjoyed with Aviyal or butter and 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


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 to 3 tbsp
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp
Curry Leaves- some
Oil - a few tbsps


1. Add all the grains and dal into a bowl and rinse it well in water twice and soak in water for 2 hours.

In Case you are making it for dinner then:
2. Add ginger, pepper, Curry leaves into a blender/ mixer or grinder and make into a  paste. Then add the soaked grains and dal to this paste and grind well. Add salt, asafoetida and turmeric and mix well.Check to see if the raw dough has enough salt.

In Case you are preparing idli or dosa batter then:
3. Add all the ingredients into the grinder and grind it to get to a mildly coarse batter. ( Personally, the taste is better in the grinder and that is what I do)

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..


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