Adai – Iyer style

Being a TamBram, Adai seems part of life right from childhood. I make a healthier version with more pulses. My mom doesn’t really approve of it. But trust me, when you are living at minus degree temperatures, hot adai makes a great dinner, with or without the traditional ingredients.

Difficulty – easy

Serves – 2 – makes over 10 adais


  1. Idly rice – 1 cup (any boiled rice is also ok)
  2. Pulses – 1 cup (less or more doesn’t hurt) – I add 3 or 4 types of Dal – equal quantities.
  3. Red chilies – 5 to 7
  4. Cumin seeds – 2 teaspoons
  5. Salt – to taste
  6. Curry leaves – if available
  7. Pepper corns – 1 Tsp

The dals I add are – urad(with skin preffered), tur, channa, moong, green gram


  1. Soak the dals and rice separately for 5 hrs at least. Soak the red chilies with the rice.
  2. Grind rice and red chilly to smooth paste. Empty the content into a vessel.
  3. Grind the dals and cumin seeds to coarse paste(with curry leaves if available)
  4. Add salt. Mix both and allow this to rest overnight. You can use it the next day.
  5. Store it in the fridge after that.
  6. While making the adai, cut and onions, carrot and coriander leaves as per your taste.
  7. Dilute with water as needed.

This should not be made like dosa. Make it thick like uthappam. Just pour the batter and do not try to spread too much like dosa. Cook for a few mins on both sides till it turns golden brown by adding few drops of oil.

Hope you have a great time eating adai. Curd, Jaggery and pickle can be had as side dish for adai. 🙂


I tried the millet adai and loved it. Simply replace rice (completely or a portion) by millet and follow the same procedure. This is a healthier version.

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