Posted in Breakfast, Healthy Snacking, Recipes, Snacks

Adai ~ One of my favorite tiffins and Dosai’s nutritive cousin!

Snacks are called Tiffin in the Southern India. They come in all forms, steamed, deep fried and even shallow fried. Often served as tea-time snacks, I usually prefer to indulge in a heavy breakfast with on of these tiffins.

Adai is a non fermented, lentils crepe, quite similar to Dosa. The prominent difference between the two, apart from the Adai being non fermented is that, unlike dosa, which has a larger proportion of rice, Adai has more of lentils. It is actually mostly lentils.

The recipe is adapted from Chandra Padmanabhan’s cookbook called Dakshin. You can buy a copy here. Or buy a copy from one of the many second hand bookstores found all over India, like I did!


  • 1/2 cup, urad dal / split and skinned black gram
  • 1/2 cup, toor dal / split and skinned pigeon peas
  • 1/2 cup chana dal / split and skinned Bengal gram dal,
  • 1 cup rice,
  • 4-6 dry red chillies / 1 tsp of red chilli powder
  • salt to taste
  • 4 tbsp grated fresh coconut (optional)
  • 1 onion, finely chopped,
  • 1/2 tsp of asafoetida


  1. Soak all the daals and rice in adequate water separately for 2 hours. I fyou are using dry red chillies, soak them now with the daals.
  2. After 2 hours, grind everything coarsely.
  3. Season with the rest of the ingredients and mix well.
  4. Heat a Tawa or a skillet and lightly oil it. Pour a ladleful of batter, and spread it relatively thicker than a dosa.
  5. Let it cook till it is golden brown at the base.
  6. Flip carefully and apply some oil around the edges.
  7. Cook for a few minutes and remove from the Tawa.
  8. Serve with a chutney of your choice.

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