Healthy breakfast recipe: South Indian crepe adai

Made with different grains and lentils, adai (like a dosa) is a healthy breakfast option you can try!

If you are bored eating the normal dosa (rice and lentil crepe) or masala dosa every weekend, try out this tasty and nutritious adai. Simple to prepare, it is made from various dals (lentils) that are packed with numerous health benefits. Right from the kitchen of a Tam-Bram friend, this Iyer family recipe for adai is a high fibre, high protein treat for your family.


  • 1 cup black urad dal
  • 1/2 cup chana dal
  • 1/4 cup whole yellow moong
  • 1/4 cup whole green moong
  • 1/4 cup rice (idli-dosa rice)
  • 1 tablespoon of dalia
  • A fistful of black chana (optional)
  • Half inch piece of asafoetida (hing)
  • Salt to taste
  • 1 big cup of curry leaves (kadi patta)
  • 1 tablespoon black pepper powder
  • 2 tablespoons jeera powder
  • 2 tablespoons flax seeds (optional)


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Soak 1 cup black urad dal, 1/2 cup chana dal, 1/4 cup whole yellow moong and 1/4 whole green moong and 1/4 cup rice (idli-dosa rice) overnight with the piece of hing. Also, add a fistful of dalia and black chana while soaking (optional).

In the morning, grind all these ingredients in a blender or stone grinder with a bunch of curry leaves, freshly ground black pepper powder and jeera powder. You can add 2 tablespoons of flax seeds while grinding if you like.

You can add water while grinding the mixture to ensure that the consistency is slightly thicker than the dosa batter.

Now, heat a non-stick pan and brush some oil on the pan. When hot, pour a scoopful of batter in the middle of the pan and spread it in outward in a circular motion to a make thin crepe.

Cook on medium flame and pour a little oil around the edges. Flip the adai till it cooks evenly on both sides. Repeat the process to make more dosas.

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