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Multigrain Adai Dosa savoury Crepes of rice and mixed lentils

A hearty, healthy dish made of coarsely ground batter of idli rice and various lentils. Serve with Avial, a yogurt based stew of mixed vegetables, or adding minced shallots and tiny pieces of fresh coconut, and serve with jaggery and mulagipodi.
Prep Time10 mins
Cook Time30 mins
Total Time6 hrs 40 mins
Course: Breakfast
Cuisine: south indian
Servings: 10 Pieces
Author: Sujata Shukla


  • 1 cup raw rice
  • 1 cup Par boiled rice puzhungal arisi/ idli rice
  • ½ cup channa dhal Bengal Gram Lentils/ Kadala paruppu
  • ¼ cup Tuvar dhal Pigeon Pea lentils/ Thowarm paruppu
  • 1 tablespoon moong dhal
  • 1 tablespoon Urad dhal
  • 5 Dry red Chillies
  • tsp asafoetida (Hing)
  • to taste salt

For adding to the Batter

  • ½ cup Shallots minced small onions
  • ½ cup coconut pieces
  • ¼ cup curry leaves minced

For making the Adai

  • ½ cup sesame oil About 1.5 teaspoons per Adai


How To Make Adai Batter

  • See the Kitchen hints above on how to grind the batter and how to make the adai. Soak the Rice and Dhals separately to get the required consistency for the batter: Wash and soak the rice (both varieties mixed together) for 3 hours Wash and soak all the dhals together, also for 3 hours.
  • After the rice and lentils have soaked, get ready to make the batter. Remove the stalks from the chillies and grind with a little salt and the hing.
  • Drain the rice and add to the chillies, grinding to a coarse paste with a little water as required, till the rice takes the texture of a coarse semolina (sooji/ rava). Remove the paste from the processor and set aside.
  • Drain the dals and grind, adding a little water, to a coarse paste, ensuing however that the dals are completely ground. Remove and mix the rice paste with the dhal paste. Cover and set aside for at least 3 hours, to ferment.

How To Make Adai

  • Mince the shallots (sambar onion), slice the coconut to thin pieces (about ½ cm long). Mince the curry leaves. Heat the tava till its very hot. Add the minced shallots, coconut and curry leaves to the batter, add salt to taste (keeping in mind the salt already added when grinding) and mix well.
  • Reduce the heat, add a teaspoon of oil on the tava. Pour a large ladleful of batter on the tava, and quickly spread it out into a circle. Pour a little oil, all around the outside of the edges of the adai.
  • My Mom used to make a small slit or hole near the circumference of the adai, one in each of the four directions and one in the centre, and sprinkle a few drops of oil in each. I do the same thing, and I think it helps the adai to cook faster and evenly.
  • After about 1 minute, and using a flat spatula, gently lift the edges and check that they are getting to be an orangey red. Slide the spatula all around the edges and then beneath the centre. If there is no resistance and the adai lifts easily, it is ready to be flipped. The first adai may take a littte more time than the ones following.
  • Flip carefully with the spatula, ensuring the adai comes to rest on the centre of the skillet. Add a few drops of oil around the outside of the edges. After about 1.5- 2 minutes, remove from the pan.
  • Serve hot, with white unsalted butter, jaggery and mulagaipodi (dosa chilly powder/ gun powder) or with avial - vegetables cooked in yogurt and coconut paste.