Cook time
Total time
Cuisine: South Indian Tamil
  • 1 cup rice
  • ¼ cup chana dal or bengal gram
  • ¼ cup udad dal or black gram
  • 1 small onion, chopped (about ½ cup)
  • 1 cup chopped cabbage leaves
  • 1 tbsp ginger, grated
  • About 10 curry leaves
  • 1 tsp chili powder
  • ½ tsp turmeric
  • 1-2 green chilies
  • A pinch of asafetida (hing)
  • Salt to taste
  • 2 tbsp cilantro leaves, chopped
  1. Soak the rice and the dals in water for at least 2 hours. Then grind to a fairly smooth paste in a blender. The consistency should be slightly grainy but not unlike that of a regular pancake batter, thin enough to spread on a hot griddle but thick enough to coat the back of a spoon.
  2. Once the batter has acquired the right consistency, add to the blender the ginger, onion, cabbage, green chillies, curry leaves, chili powder, turmeric, salt. Process for about a minute or so until the cabbage and onion have broken down into small but still discernible bits. Remove the batter to a bowl and add the chopped cilantro.
  3. Heat a griddle (cast-iron or non-stick) until drops of water spashed on it’s face sputter away immediately. Smear evenly with a thin layer of oil.
  4. Take about ½ cup of batter in a rounded ladle. Pour into the center of the hot griddle, then, with a quick, concentric motion, spread the batter into a round as thinly as you can. Don’t worry if it leaves gaps. You can fill them in with drops of batter.
  5. Pour a few drops of oil around the edges which will help crisp up the adai further.
  6. When the underside turns golden-brown, flip the adai and cook the other side for about a minute.
Recipe by Holy Cow! Vegan Recipes at