Videhis VeggieTable

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Another South Indian speciality…Adai is a protein dish made with a variety of dhals (lentils)  which are soaked in water for a few hours and ground into a coarse batter. You may serve this with chutney’s of your choice, idli powder mixed this thil oil or sambhar.  Recipe as follow…

Adai - by videhi Sivurusan Adai - by videhi





1 cup (250ml) par boiled rice

1/3  cup (60ml)  toor dhal

1/3 cup  (60ml)   Bengal gram/channa dal

1/3 cup (60ml)   urad dal

1/3  cup  (60ml)  moong dhal

2-3 red  chillies

½  tsp (2.5ml) yellow asafoetida / hing

1 tbsp (15ml) Ginger finely chopped

Handful finely chopped fresh coriander

Salt as required

Oil for cooking adai



  • Soak rice and dhals together in water for 2-3 hours.
  • Grind it coarsely along with red chilli, asafoetida. The batter should not be to thick or watery.
  • Add a little water as you grind.
  • Finely add ginger, coriander leaves and salt. The batter is ready.

Let’s Cook 🙂 

  • Heat a griddle or a non stick tawa
  • Spoon some oil onto the tawa – this prevents it from sticking. Wipe of the access oil with a kitchen towel
  • and pour a ladle of batter and spread it outwards in a circular motion. Drizzle a tsp of oil around the adai. Cook for a minute and then flip over drizzle oil again and cook for another minute.  (heat should be medium to hot)
  • serve it hot with sambhar or chutney or idli powder

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