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Vaishali · Holy Cow! Vegan Recipes
5 from 5 votes
Cook Time 20 mins
Total Time 20 mins
Cuisine South Indian Tamil


  • 1 cup rice
  • 1/4 cup chana dal or bengal gram
  • 1/4 cup udad dal or black gram
  • 1 small onion , chopped (about 1/2 cup)
  • 1 cup chopped cabbage leaves
  • 1 tbsp ginger , grated
  • About 10 curry leaves
  • 1 tsp chili powder
  • 1/2 tsp turmeric
  • 1-2 green chilies
  • A pinch of asafetida (hing)
  • Salt to taste
  • 2 tbsp cilantro leaves , chopped


  • 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.
  • 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.
  • 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.
  • Take about 1/2 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.
  • Pour a few drops of oil around the edges which will help crisp up the adai further.
  • When the underside turns golden-brown, flip the adai and cook the other side for about a minute.
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