Try this recipe for adai, a traditional and popular South Indian breakfast dish! These savory, gluten-free lentil crepes are protein-packed and perfect for a hearty breakfast or brunch.
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.
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What is adai?
Ok, so let me address this question first before I dive into sharing the recipe with you.
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.
What is Adai batter made of?
Adai batter is made from a mix of rice and three or four types of lentils. The proportion of lentils to rice varies from family to family, and the spices also differ from house to house.
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!
Dietary labels
This adai recipe is naturally plant-based and gluten-free. It is also:
- 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.
Recipe Overview
Ever since my friend gave me this adai recipe, it’s become a regular feature in our household. I’ve made it countless times, and it remains a firm family favorite!
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.
Ingredients and Equipment
To make adai dosa you need these ingredients:
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.
Equipment:
- 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
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.
Instructions
Let's learn how to make adai. Please also look at the video at the end of the recipe card below.
Step 1: Make the batter.
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.
Meal prep tip:
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.
Step 2: Make the adai dosa.
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.
Notes and variations
Portion size: I’ve assumed 2 adai dosa per portion. When paired with chutney and a veggie side dish, this makes for a filling, wholesome breakfast or brunch.
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.
Tip:
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.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Expert tips
Having made this many, many times, I’ve learned a lot of tips to help you make the best adai dosa every time. Here are some of my learnings:
- 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.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Serving and Storage
Traditionally, adai is served with coconut chutney, aviyal (a side dish made with vegetables, coconut, and spices), and some butter to add richness.
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.
Frequently Asked Questions
Adai pairs well with a variety of sides like chutney, vegetable side dishes, jaggery, and butter.
Traditionally, adai is served with coconut chutney, which adds a creamy, mildly tangy contrast to the savory lentil crepes. Aviyal, a South Indian vegetable dish made with a medley of veggies, coconut, and spices, is another popular choice, providing a wholesome balance. Jaggery (raw cane sugar) is often served alongside for a touch of sweetness that perfectly complements the spiciness of adai.
To make adai batter, you need a mix of rice, lentils, and spices, soaked and ground to a grainy consistency.
Start by soaking rice and a combination of lentils—typically chana dal (split chickpeas), toor dal (split pigeon peas), and urad dal (white lentils)—for about 2 to 3 hours. The soaking softens the grains and pulses, making them easier to grind. Once soaked, blend the rice, lentils, and dried red chilies with a bit of the soaking water to create a batter that’s grainy, and not too smooth. The texture is key to getting that signature adai crunch. Lastly, mix in salt and asafoetida to enhance the flavor, and your batter is ready to go!
Adai and its batter don’t freeze well and are best enjoyed fresh.
Freezing tends to change the texture of both the batter and the cooked adai, making them less enjoyable. The lentils in the batter can become grainy or mushy after freezing and thawing, which affects the overall consistency when you cook them. Similarly, cooked adai can lose their signature crunch and become chewy if frozen and reheated. It’s best to prepare the batter in advance and store it in the fridge for up to four days, so you can enjoy freshly made adai whenever you’re ready!
Yes, you can ferment adai batter, but it's not necessary for this recipe.
Fermenting adai batter is optional and can be a great way to enhance its flavor and nutritional profile. If you choose to ferment it, simply let the batter sit at room temperature for 2 hours and up to 6 hours after grinding, covered with a cloth. This process allows the natural bacteria to work their magic, giving the batter a slight tanginess that some people love. However, traditional adai is often made without fermentation, allowing the natural flavors of the lentils and spices to shine through.
Yes, you can make adai without rice by using a mix of lentils instead.
When you skip the rice, the adai still turns out delicious and nutritious, thanks to the variety of lentils you use. Simply replace the rice with an equal amount of lentils, such as chickpea lentils (chana dal), split pigeon pea lentils (toor dal), or white lentils (urad dal). This will create a grain-free batter that’s soft yet packed with flavor. You may want to adjust the water content slightly, as lentils absorb moisture differently than rice, but the result will still be a lovely adai that’s perfect for enjoying with your favorite chutney or side dish!
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
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
Traditional recipe for Adai (Savory Lentil Crepes)
Equipment
- 1 wide bowl with lid
- 1 Blender or food processor
- 1 mixing spoon
- 1 ladle
- 1 frying pan or skillet or griddle pan
- 1 turner
Ingredients
For the batter
- 1 cup (7¼ oz; ~210g) rice, see note 3
- ½ cup (3 ¾ oz; ~100g) chickpea lentils, see note 4
- ½ cup (4 oz; ~110g) white (ivory) lentils, see note 5
- ½ cup (4 oz; ~110g) split pigeon pea lentils, see note 6
- 5-6 dried red chilies, see note 7
- 3 cups water, keep another ½ cup of water handy, see note 8
- ½ teaspoon asafoetida
- 1 teaspoon salt
For cooking the adai
- 1 teaspoon coconut oil or any other oil of your choice, per adai, that is, in total 15-16 teaspoons oil.
Instructions
Make the adai batter
- Place the lentils and rice in a bowl and wash them in 2-3 changes of water. Add 3 cups of water and let them soak for 2 hours.1 cup (7¼ oz; ~210g) rice, ½ cup (3 ¾ oz; ~100g) chickpea lentils, ½ cup (4 oz; ~110g) white (ivory) lentils, ½ cup (4 oz; ~110g) split pigeon pea lentils, 5-6 dried red chilies, 3 cups water
- 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 grainy batter.1 teaspoon salt, ½ teaspoon asafoetida
- Add the salt and asafoetida, then grind again to ensure everything is well-mixed.
- 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.
Make the adai dosa
- 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.
- 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.1 teaspoon coconut oil or any other oil of your choice
- 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.
Video
Notes
- Dietary labels: This adai recipe is gluten-free, allium-free, nut-free, and soy-free. Be sure to buy gluten-free asafoetida.
- Portion size: I've assumed 2 adai dosa per portion. This, when paired with coconut chutney and veggie side dish, makes for a filling, wholesome breakfast or brunch.
- 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.
- Chickpea lentils: Also known as chana dal, these are available at any Indian grocery store.
- White (Ivory) lentils: Also called urad dal, these can be found at any Indian grocery store.
- Split pigeon pea lentils: Known as toor dal, these are also readily available at Indian grocery stores.
- Dried red chilies: I prefer my adai medium spicy, so I’ve added 6 dried red chilies. If you like more heat, you can add up to 12 chilies. If you don’t have dried chilies, you can use 1 or 2 fresh red peppers. And if you're not a fan of spicy food, feel free to skip this ingredient.
- 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 due to the lentils. The batter should have a pancake-like consistency, loose enough to pour from a ladle and spread on a hot pan.
Alternative quantities provided in the recipe card are for 1x only.
Allergens 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.
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.
Deepa says
The adai turned out great! Thank you!