Adai, a gem from South Indian cuisine, is a much-loved dish, especially for breakfast or brunch. Also known by some as adai dosa, these flavor-packed, lentil crepes are both nutritious and wholesome. They’re filling yet not too heavy, giving you the perfect energy boost to start your day. Typically, it’s served with chutney (this onion chutney is a must-try!), a veggie side dish for balance, and some butter to add richness. For a touch of sweetness, it’s often paired with raw cane sugar, known as jaggery in India, which perfectly complements the savory crepes. The combination of these sides brings a beautiful balance of flavors—spicy, tangy, salty, and sweet—all on one plate. I learned this traditional recipe for adai many years ago from a dear friend, and ever since, it has been a regular in our family. The mix of lentils gives the batter a hearty texture, while the blend of spices creates a depth of flavor that makes every bite satisfying. Plus, they’re naturally gluten-free and can easily be made grain-free—see the section below for more details. This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the “Jump to Recipe” link above or the “Jump to” links below to get to the section you want. Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma Adai is a protein-rich, nutritious, and filling savory lentil crepe. It’s a popular breakfast dish from the Southern Indian state of Tamilnadu. Known locally as adai and by some non-locals as adai dosa, every household in that region has a version of this recipe passed down through generations. If you’re familiar with South Indian food, you may have heard of dosa. Dosa is made with a batter that’s fermented overnight. Adai batter, on the other hand, doesn’t require fermentation, so it can be prepared in much less time than dosa. Some make it very spicy and pair it with a creamy, mild coconut chutney. Others might add freshly grated coconut to the batter, while some include a few shallots when grinding it. All of these variations are delicious! If you try any of them, do let me know—I’d love to hear about it. Also, check the section below for more variations. In my recipe for adai, I use split chickpea lentils (chana dal), split pigeon pea lentils (toor dal), and white (ivory) lentils (urad dal). The batter also has dried red chilies for spice. I prefer my batter medium spicy so I can savor the flavors of the lentils without setting my mouth on fire!
nut-free allium free soy-free dairy-free
This adai batter doesn’t contain any tomatoes. To make this recipe grain-free, simply skip the rice. The adai will not only be grain-free, but they’ll also turn out super soft. This recipe calls for asafoetida. However, many brands of this spice are not gluten-free, so be sure to choose a gluten-free option. Disclaimer: Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it’s essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods. There are two stages to making this recipe:
making the batter cooking the adai dosa on the pan
Ease: This recipe is easy to make. Aside from the skill needed to spread the batter (see the video at the end of the recipe card) on the pan, there’s not much effort involved. It takes about 2 hours to prepare, but most of that time is just waiting for the lentils and rice to soak. Flavor: I can’t even begin to describe how delicious these adai are! Each lentil brings its flavor and texture (and nutrition, of course!) to the table. The heat from the chilies perfectly complements the mild creaminess of the lentils, while the asafoetida adds a lovely depth of flavor. Texture: Adai batter is meant to be coarser and thicker than other dosa batters. I love having bits of half-ground lentils in the batter—they add such a satisfying crunch with every bite! The batter should have a pancake-like consistency, loose enough to pour from a ladle and spread on a hot pan—just like the batter for my eggless pancake recipe. Thickness of adai: Adai aren’t spread super thin; they’re spread to a medium thickness and cooked on medium heat so the lentils cook through, and the adai turn golden and crunchy. See the recipe card for exact quantities and measurements.
The lentils: We need 3 types of lentils: split chickpea lentils (chana dal), split pigeon pea lentils (toor dal), and white (ivory) lentils (urad dal). You will find these in any Indian grocery store or online. Rice: Use any medium or short-grain white rice. Fragrant varieties like Basmati won’t work well here. Glutinous rice will also not work for this recipe. Asafoetida: Use powdered asafoetida. Only some brands make it gluten-free. Do check the label. Dried red chilies: These add spices and color to the adai. If you don’t have dried chilies, you can use 1 or 2 fresh red chili peppers. And if you’re not a fan of spicy food, feel free to skip this ingredient. Water: You will need water to wash the rice and lentils and also to soak them. Coconut oil: Is required to cook the adai on the pan. Any other oil will work too.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you. If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
a wide bowl to soak the rice and lentils in a blender or food processor mixing spoon frying pan or skillet or a griddle pan to cook the adai dosa in. A cast iron pan will give you the perfectly golden adai. a turner to flip the adai
Place the lentils and rice in a bowl and wash them in 2-3 changes of water. Drain water, add 3 cups of water, and let them soak for 2 hours. While they’re soaking, add the dried red chilies to the water as well.
After 2 hours, use the soaking water to grind the rice, lentils, and chilies into a slightly coarse batter. Add the salt and asafoetida, then grind again to ensure everything is well-mixed.
If you have a large-sized blender jar, you can grind all of it in one go or else grind it in 2-3 batches.
Transfer the batter to a bowl. If needed, add a little more water for the right consistency (see notes below) and mix well. The adai batter is ready.
Step 2: Make the adai dosa.
If you want to make the adai later, transfer the batter to a fridge-safe container. Close the lid and store it in the fridge for up to 4 days.
Heat a heavy-bottomed, preferably cast-iron pan over medium-high heat until it’s evenly hot. To test, splash a little water on the pan—it should sizzle.
To grease the pan, add a few drops of oil, then use a fine cloth or paper towel to spread the oil around the pan.
Reduce the heat to medium. Take a ladleful of batter
and, in a clockwise motion, spread it into a round shape on the pan (see video below). Drizzle some oil around the edges and a few drops on top.
Cook the adai for about 2 minutes, or until the batter no longer looks wet. Gently flip it with a turner
and cook for another 2 minutes, or until it’s golden on both sides.
Serve the adai warm with a chutney or veggie side dish of your choice. See section below for some suggestions.
Texture and consistency of batter: Adai tastes best when the batter is ground to a grainy texture. This gives the adai a delightful crunch while still being soft, thanks to the lentils. The batter should have a pancake-like consistency, loose enough to pour from a ladle and spread on a hot pan.
A good breakfast dish: If you, like me, are an early riser, you can do the soaking earlier in the morning and enjoy fresh adai for breakfast.
Variations: What I’ve shared here is the basic recipe for adai, but you can add other ingredients to make it even more nutritious and flavorful. For example, you can mix in finely chopped spinach, curry leaves, or whole moringa leaves, which you can find in the fresh or frozen section of an Indian grocery store.
You can also add finely chopped shallots or onions and chopped cilantro (coriander leaves) to the batter for extra flavor. If you like, add one or two cloves of garlic when grinding the batter.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
To make these adai even more wholesome, you can substitute lentils with legumes. Swap chickpea lentils for white or black chickpeas (the ones that I have used in my kala chana recipe), white lentils for whole black urad, and toor dal for whole pigeon peas.
Do bear in mind, though, that legumes will require overnight soaking.
Do not soak the lentils and rice for too long—2 hours is optimal, and up to 3 hours tops. This gives them the best texture. Grind the batter with the water in which the lentils have soaked —this adds flavor! Keep the batter grainy. The grainy texture of the batter gives adai a lovely crunch, so avoid grinding it too smooth. For the best color and crunch, use a cast iron pan if possible. Ensure the pan is evenly hot before adding the batter and make sure to grease the pan well. Start with medium-high heat and reduce to medium heat to cook the adai. This ensures the lentils cook through properly. Don’t skimp on the oil. Lentils naturally have a dry texture, and using a good amount of oil helps bring out their best taste and texture.
If you have enjoyed reading this, please take a moment to leave a comment and a rating below. This will motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram. - Padma I love having my adai with mint coconut chutney, and jaggery (raw cane sugar) to perfectly complement the savoriness. To make it more wholesome and to add vegetables to the meal, I usually serve them with beetroot poriyal, cabbage poriyal, or some frozen peas and carrots sautéed in butter. Storage: You can make the batter ahead of time and store it in the fridge for up to 4 days. When you’re ready to make adai, just take out the portion of batter you need, add a little water if necessary to bring it to the right consistency, and cook the adai as explained above. Freezing: Neither the batter nor the cooked adai freeze well. If you have enjoyed reading this, please take a moment to leave a comment and a rating below. This will motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram. - Padma
📖 Recipe
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
