South Indian Adai

This south Indian pancake is usually thicker and chunkier than its more well known cousin the dosa pancake. 

South Indian Adai 

Print This Recipe Total time Yield 6Published


  • 2 cup parboiled rice
  • 1 cup urad dal
  • 1 cup tuvar dal
  • ½ cup chana dal
  • 5 dried red chilis
  • 1 dash asafetida
  • ground ginger, to taste
  • green chilis, to taste
  • kadi patta, to taste
  • salt, to taste


Soak the dals and the rice overnight with the red chillies. In the morning grind it (coarsely) with the green chillies, curry leaves and ginger. Add a dash of asafetida and salt to taste. Adjust consistency with a little water if needed.

Pour a big ladle full in the center of a well-oiled tava, griddle or other non-stick pan and spread with the back of the ladle. Don’t spread it thin; it should be nice and thick. Drizzle some oil around the edges and also a little in the center. Let it brown about 2–3 minutes, flip it over and cook about a minute more. Fold and serve with your choice of pickle or chutney, or just plain old dal.