Authentic Rice & Dal Adai Recipe – South Indian Pancake

Last Updated on 2 months by Neha Deshmukh

Authentic Rice & Dal Adai Recipe – South Indian Pancake

Hey everyone! If you’re anything like me, you absolutely love a good South Indian breakfast. And let me tell you, this Rice & Dal Adai is a total game-changer. It’s a savory pancake packed with flavour and nutrition, and honestly, it’s been a family favourite for generations. I first made this with my grandmother, and the aroma still takes me right back to her kitchen! It’s a little bit of effort, but trust me – it’s so worth it.

Why You’ll Love This Recipe

This adai isn’t just delicious; it’s incredibly satisfying. It’s a fantastic way to use up leftover rice, and the combination of dals makes it a complete protein source. Plus, it’s wonderfully versatile – you can adjust the spice level to your liking and serve it with a variety of accompaniments. It’s a hearty, flavourful meal that’s perfect for a weekend brunch or a festive occasion.

Ingredients

Here’s what you’ll need to make this amazing adai:

• 2 cups Boiled rice/Idli rice
• ½ cup Chana dal (split chickpeas)
• 2 tbsp Toor dal (split pigeon peas)
• 2 tbsp Urad dal (split black lentils)
• 7-8 Red chillies
• As needed Salt
• As needed Water
• 20 Small onions, finely chopped
• 2 sprigs Curry leaves, chopped
• 1 tsp Finely chopped ginger
• 1 tbsp Finely chopped coconut bits (optional)
• ¼ tsp Asafoetida/Hing

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Idli Rice: Seriously, don’t skip this. Idli rice gives the adai that perfect texture – slightly grainy but still soft. It’s different from regular rice, so it really impacts the final result.
• The Dal Blend: The combination of chana dal, toor dal, and urad dal is classic. However, you’ll find regional variations! Some families add more urad dal for a softer adai, while others prefer a higher proportion of chana dal for a more textured one. Feel free to experiment!
• Hing (Asafoetida): This is a must! It adds a unique, savoury flavour that you just can’t get anywhere else. It can be a little strong, so start with ¼ tsp and adjust to your taste. You can find it at most Indian grocery stores – it often comes in a small jar or block.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the rice and each of the dals (chana dal, toor dal, and urad dal) separately in water for at least 2 hours. This is key for getting a smooth batter.
2. Once soaked, drain all the ingredients. Now, in a blender, coarsely grind the red chillies, salt, and hing without adding any water. This creates a flavourful paste.
3. Add the drained rice to the blender and grind it into a coarse rava-like consistency. Add water gradually as needed – you don’t want a smooth paste, just a slightly grainy texture. Transfer this to a large bowl.
4. Next, grind the drained dals coarsely with minimal water. Again, we’re not aiming for a smooth paste here. Mix this dal mixture with the rice batter.
5. Stir in the asafoetida (hing) one last time. Now, this is where you have a choice: you can let the batter ferment for 3-4 hours for a slightly sour flavour (which I love!), or you can use it immediately for a non-fermented version.
6. Before you start cooking, mix in the chopped onions, ginger, and coconut bits (if using) into the batter. If the batter seems too thick, add a little water to adjust the consistency. It should be pourable but not too runny.
7. Heat a dosa pan (or a non-stick skillet) over medium heat. Pour a ladleful of batter onto the pan and spread it out into a thin or thick circle – it’s up to you!
8. Drizzle a little oil around the edges of the adai, cover the pan with a lid, and cook for about a minute.
9. Flip the adai, add a little more oil if you like, and cook for another minute until it’s golden brown and crisp.

Expert Tips

Want to make your adai absolutely perfect? Here are a few tips I’ve learned over the years:

• Batter Consistency: The batter should be similar to a thick pancake batter. If it’s too thick, the adai will be dense. Too thin, and it will be difficult to spread.
• Preventing Sticking: Make sure your pan is well-heated and lightly oiled before pouring the batter. A good non-stick pan is your best friend here!
• Achieving Crispiness: Cooking on medium heat and covering the pan helps to steam the adai and cook it through, while the oil around the edges ensures it gets nice and crispy.

Variations

Let’s get creative!

• Vegan Adai: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Adai: This recipe is also naturally gluten-free.
• Spice Level Adjustments: My family loves a good kick, but you can easily adjust the spice level. Use fewer red chillies for a mild adai, or add more for a fiery one!
• Festival Adaptations: We often make adai during Pongal and Makar Sankranti – it’s considered an auspicious dish.

Serving Suggestions

Adai is amazing on its own, but it’s even better with accompaniments!

• Coconut Chutney: A classic pairing!
• Sugar: Sounds strange, but trust me – a sprinkle of sugar on a hot adai is divine.
• Avial: A mixed vegetable curry that complements the adai beautifully.
• Sambar: A lentil-based vegetable stew.
• Podi: A dry spice powder that adds a lovely flavour and texture.

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 it on a skillet or in a microwave.

FAQs

Got questions? I’ve got answers!

1. Can I use a different type of rice instead of Idli rice?

While Idli rice is best, you can use sona masuri rice as a substitute, but the texture won’t be quite the same.

2. What is the purpose of fermenting the batter, and can I skip this step?

Fermenting the batter gives the adai a slightly sour flavour and makes it easier to digest. You can definitely skip it, but the flavour will be different.

3. My adai is sticking to the pan – what am I doing wrong?

Make sure your pan is well-heated and oiled. Also, the batter might be too thick. Add a little water to adjust the consistency.

4. Can I add vegetables to the adai batter?

Absolutely! Finely chopped onions, carrots, and spinach are all great additions.

5. How can I adjust the spice level of the adai?

Use fewer or more red chillies, or remove the seeds from the chillies for a milder flavour.

6. What is Hing and where can I find it?

Hing (asafoetida) is a pungent spice that adds a unique flavour. You can find it at most Indian grocery stores.

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