Methi Adai

Adai with Avocado coconut chutney


This is not how Adai is traditionally made, but I have arrived at this recipe, keeping in mind my family’s likes and dislikes. Traditionally Adai is a very spicy lentil pancake, with a lot of red chilies and other spices ground with the batter. But I usually avoid red chilies and my family rather likes lightly flavored stuff, hence, the following recipe…….hope you like it!!


For the batter:

Chana Daal (split Bengal gram)– ½ cup

Urad Daal (split Black lentil) – ¼ cup

Mung Daal (split mung)– ¼ cup

Millet brokens – 1 cup

Fenugreek seeds – 1 tsp

Grated ginger – 1 tbsp

Green chili – 2-3 finely chopped or as per taste

Onion – 1 medium finely chopped

Grated carrots – ½ cup

Chopped Fenugreek leaves (Methi) – 2 cups

Cumin seeds – 1 tsp

Turmeric powder – ½ tsp

Salt  – as per taste

Coconut oil – 1 tbsp for tempering and as required for greasing skillet to make Adai.

For tempering:

Cumin seeds – ½ tsp

Mustard seeds – ½ tsp

Asafoetida powder – ¼ tsp

Curry leaves – 5-6 crushed in the palm


1)       Wash and soak the daals and millet separately overnight. Soak fenugreek seeds in a small bowl.

2)       Grind Chana daal to a coarse paste and other daals and millet to a fine paste, along with soaked fenugreek seeds and cumin seeds .

3)       Mix the other ingredients of the batter, and let it rest for 30 minutes. The batter should be thick.

4)        In the mean time you can prepare for the tempering and make your favorite chutney, which you would like to serve along.

5)       Heat oil in a small wok. Add the mustard and cumin seeds and let crackle.

6)       Add curry leaves and asafetida and immediately temper the batter with this oil.

7)       Mix and keep for 5 minutes. Heat the skillet till that time.

8)       Spread a ladleful of the batter on the skillet to make a like a pancake and sprinkle desired amount of oil on it.

9)       Cook on medium low heat till the edges of the Adai releases.

10)   Flip the Adai and let cook on low heat for some more time.

11)   Remove and serve hot with chutney.

Usually Adai is served with Aviyal, a mixed vegetable dish with strong coconut flavors. But I usually serve it with chutney, for breakfast. I also make Aviyal once in a while, whenever I have all the vegetables, needed for it. My next post will be on Aviyal, as it is made traditionally in Kerala!!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s