Tapioca & Rice Adai Recipe – Authentic South Indian Pancake

Last Updated on 2 months by Neha Deshmukh

Tapioca & Rice Adai Recipe – Authentic South Indian Pancake

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Tapioca & Rice Adai. It’s a South Indian pancake that’s wonderfully savory, slightly tangy, and packed with flavour. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right. But trust me, the effort is so worth it! It’s a fantastic breakfast, brunch, or even a light dinner option.

Why You’ll Love This Recipe

This adai isn’t your typical pancake. It’s a delightful blend of textures – slightly crispy on the outside, soft and fluffy on the inside. The combination of idli rice and tapioca gives it a unique chewiness, and the spice blend adds a lovely warmth. Plus, it’s naturally gluten-free! It’s a really satisfying and wholesome meal that’s sure to become a favourite.

Ingredients

Here’s what you’ll need to make this delicious Tapioca & Rice Adai:

• 2 cup Idli rice
• 2.25 cup Chopped tapioca
• 2 Red chilli
• 1 teaspoon Black pepper
• 1 teaspoon Cumin seeds
• 2 Onion
• 1 sprig Curry leaves
• Salt to taste
• Oil for cooking

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Idli Rice: This is the star! It gives the adai its structure and lovely texture. Don’t substitute with regular rice; it just won’t be the same. About 200g of idli rice is equivalent to 2 cups.
• Tapioca: I prefer using small cubes or grating the tapioca. It adds a wonderful chewiness. You can find tapioca pearls easily, but make sure they are chopped or grated before use. Around 280g of chopped tapioca is equivalent to 2.25 cups.
• South Indian Spice Blend: The red chillies, black pepper, and cumin seeds create a classic South Indian flavour profile. Feel free to adjust the number of red chillies depending on your spice preference. I usually use Byadagi chillies for colour and mild heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the idli rice in plenty of water for at least 3 hours. This is crucial for getting the right texture. I usually soak it overnight for best results.
2. While the rice is soaking, peel and chop the tapioca into small cubes or grate it.
3. Now, in a blender, combine the red chillies, black pepper, cumin seeds, and chopped tapioca. Add a little water and grind to form a coarse paste. Don’t over-blend; we want some texture!
4. Transfer this spicy tapioca mixture to a large mixing bowl.
5. Drain the soaked rice really well and grind it separately with minimal water to a coarse consistency – think slightly coarser than rava (semolina).
6. Add the ground rice to the mixing bowl with the tapioca mixture.
7. Mix in salt, finely chopped onions, and curry leaves. Now, adjust the batter thickness. It should resemble a traditional adai batter – not too thick, not too runny. Add a little water if needed.
8. Heat a tawa (flat griddle) over medium heat. Drizzle a little oil and spread a ladleful of batter into a pancake shape.
9. Cook covered for a few minutes until the bottom is golden brown, then flip and cook the other side until golden and crispy.

Expert Tips

• Batter Consistency is Key: Don’t be afraid to adjust the water to get the right consistency.
• Tawa Temperature: Medium heat is best. Too high, and the adai will burn before it cooks through.
• Oil it Up: Don’t skimp on the oil! It helps create that lovely crispy exterior.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check your spices to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: My friend, Priya, loves things really spicy, so she adds an extra chilli or a pinch of chilli powder to the batter. Feel free to do the same!
• Regional Variations: In Tamil Nadu, you might find adai made with a wider variety of lentils. In Kerala, some people add grated coconut to the batter – my aunt always does!

Serving Suggestions

Adai is best enjoyed hot off the tawa! Here are some of my favourite accompaniments:

• Coconut chutney (a must-try!)
• Sambar
• Spicy onion chutney
• A dollop of yogurt

Storage Instructions

If you have any leftover adai (which is unlikely!), you can store it in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave. The batter can also be stored in the fridge for a day, but it might thicken, so add a little water before making the adais.

FAQs

Let’s answer some common questions:

• What is the best way to soak Idli rice for Adai? Soaking overnight is ideal. Make sure the rice is fully submerged in water.
• Can I use grated coconut in this Adai recipe? Absolutely! About 1/4 cup of grated coconut will add a lovely flavour and texture.
• What is the ideal consistency of the Adai batter? It should be similar to a thick pancake batter – easily spreadable but not runny.
• Can this Adai be made ahead of time? You can prepare the batter ahead of time and store it in the fridge, but it’s best to make the adais fresh.
• What are some traditional accompaniments for Tapioca & Rice Adai? Coconut chutney and sambar are the classic pairings, but spicy onion chutney and yogurt are also delicious!

Enjoy making this delicious and authentic Tapioca & Rice Adai! Let me know how it turns out in the comments below. Happy cooking!