Adai Roast

Adai, a southern Indian Specialty

Pointer 1: Can be creative with Adai. Use a combination of lentils that you like.


  • 1/2 cup rice
  • 2 cups lentil combo (urad, pink, green, chana, yellow, red dhals)
  • 2 green chillies, chopped
  • 2 dry red chillies
  • 2 tsps. pepper corns
  • 2 Tbsps. curry leaves
  • 2 Tbsps. chopped fresh coriander
  • 1 onion chopped (optional)
  • 1 tsp. asafoetida
  • Canola oil as needed
  • Salt to taste


Soak the raw rice and dhals for 3 hours.

Grind the ingredients with red chillies and pepper corns to the consistency of pancake batter. Add the green chillies, chopped onions, coriander and curry leaves and about 2 tsps. of salt. Mix well.

Take a flat tawa or dosa grill. Place it on a medium heat stove and let it warm. Spread a tsp. of oil on the grill.

Pour about a 1/2 cup of batter in the center of the grill and spread it around to a 4" circle with a ladle. Make a tiny hole in the center, the size of a dime. Spread a tsp. of oil around the batter and just a touch in the center. Cook over medium high. Let one side brown, flip, add a 1/2 tsp. of oil around the next side. Cook both sides well and flip again until both sides are a roasted brown color.

Serve with chutney or sambaar or both

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