Adai (Savory Lentil Pancakes)

Packed with protein and bursting with South Indian flavors, Adai, or Savory Lentil Pancakes, is a wholesome dish that perfectly balances taste and nutrition. Made from a vibrant blend of rice and lentils, including chana dal, toor dal, urad dal, and moong dal, this recipe creates a hearty batter spiced with red chilies, cumin, and a hint of asafoetida. What sets Adai apart is its versatility—enhanced with finely chopped onions, fresh curry leaves, and optional grated coconut, the pancakes are crispy on the edges yet soft and tender inside. This quick-to-make, gluten-free delight comes together in just 15 minutes of prep (plus soaking) and is best served hot with traditional sides like tangy coconut chutney, sweet jaggery, or creamy aviyal. Perfect for breakfast, brunch, or a light dinner, Adai is as much a comfort food as it is a nutritious powerhouse.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Rice
• 0.25 cup Chana dal (split chickpeas)
• 0.25 cup Toor dal (pigeon peas)
• 0.25 cup Urad dal (black gram)
• 0.25 cup Moong dal (green gram)
• 4 Red chilies
• 1 teaspoon Cumin seeds
• 0.25 teaspoon Asafoetida
• 0.25 cup Grated coconut (optional)
• 1 medium Onion, finely chopped
• 1 sprig Curry leaves
• 1 teaspoon Salt
• 1.5 cups Water
• 0.25 cup Oil (for cooking)

Directions

Step 1

Rinse the rice and lentils (chana dal, toor dal, urad dal, and moong dal) thoroughly in water until the water runs clear.

Step 2

In a large bowl, combine the washed rice and all the lentils together. Add enough water to soak the mixture and let it sit for at least 3 hours. If possible, leave it overnight.

Step 3

Drain the soaked rice and lentils. Add them to a blender along with the red chilies and cumin seeds.

Step 4

Gradually add the 1 1/2 cups of water while blending to make a smooth batter. The consistency should be slightly thicker than a dosa batter but thinner than an idli batter.

Step 5

Transfer the batter to a mixing bowl. Stir in asafoetida, salt, grated coconut (if using), chopped onion, and curry leaves. Mix well.

Step 6

Heat a non-stick skillet or a traditional cast-iron tawa over medium heat. Once hot, drizzle a little oil onto the surface.

Step 7

Pour a ladleful of batter onto the skillet and spread it in a circular motion using the back of the ladle to form a round, thin pancake.

Step 8

Drizzle additional oil around the edges of the adai to help it cook evenly and achieve a crispy texture.

Step 9

Cook until the edges turn golden brown and the top appears cooked. Flip the adai and cook the other side for another 2-3 minutes.

Step 10

Remove the adai from the skillet and keep warm. Repeat the process with the remaining batter.

Step 11

Serve hot with coconut chutney, jaggery, or aviyal for a delicious and fulfilling meal.

Nutrition Facts

Serving size	1144.4 grams (1144.4g)

Amount per serving	% Daily Value*
Calories	1956

Total Fat 107.00g	137%
Saturated Fat 45.30g	226%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 2866mg	125%
Total Carbohydrate 211.30g	77%
Dietary Fiber 52.50g	188%
Total Sugars 27.60g
Protein 59.30g	119%

Vitamin D 0IU	0%
Calcium 373mg	29%
Iron 20mg	108%
Potassium 4068mg	87%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.1%

Protein: 11.6%

Carbs: 41.3%