Adai|Lentil Crepes


This is the first day of our Mega Marathon when we blog about Flatbreads & More. As I declared yesterday, I am doing A to Z of Dosais thanks to a mutiny by the husband and daughter. My original dish for A was to be Appam which is not only my favorite dish but also that which has been on my to-do list for more than 2 years. But I can’t begin to tell you how big a disaster it turned out to be when I tried it. I couldn’t even salvage one decent looking appam to click a picture. So, with a heavy heart I had to abandon it. The problem was that I had multiple dishes for some other letters but I was so confident of my appam making skills (can’t believe myself!) that I had no backup dish for the letter A. Can you imagine a more chaotic beginning to a month long mega marathon? Well, actually I can thanks to the other mega marathons I have done and survived.

Anyway, so I finally figured that Adai starts with A and also surprisingly I hadn’t posted the recipe yet despite the frequency of it being an early dinner or late breakfast. This recipe is a combination of my mother’s and mother-in-law’s. I kind of picked up stuff I liked about each recipe and made one for myself.


Makes 6-7 Adais


3/4 cup Toor dal / pigeon pea lentil

3/4 cup Chana dal / Bengal gram

2 tbsp Urad dal / Black skinless lentil

2 tbsp Masoor dal / Red lentils

3/4 cup Raw rice or Little Millet

2-3 Dried red chillies

1-2 Sprigs of Curry leaves

A pinch of asofoetida






  • Wash and soak the lentils along with the dried red chillies in water for 3-4 hours
  • Wash and soak the rice / millets in water for 3-4 hours
  • If you do not have enough time, soak them in hot water for half an hour
  • Add salt and grind the lentils, chillies and rice to a coarse mixture
  • Add chopped curry leaves and asofoetida and mix well
  • Add some water to make a thick batter
  • Heat a tava and pour a ladle full of batter on it
  • Spread it in a circular shape but not too thin
  • Pour oil around the adai and also a few drops on the batter
  • After 2-3 minutes, use a steel spatula to disengage the adai from the tava and turn it over
  • Simmer the gas and let it cook for a minute
  • Take it off the heat and repeat the same procedure for the rest of the batter
  • Serve warm with avial, butter or jaggery
  • Enjoy!



  1. I have made this recipe with rice and millets and it tastes good with either option
  2. Keep the ratio between the lentils and rice anywhere between 1:1 and 2:1. The taste will differ but it will be good
  3. You can also mix up the lentils as you like. If you like any one of the lentils more, you can increase the quantity and reduce the quantity of the other lentils accordingly.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92


Please rate