Preparation Time: 15 mins
Cook Time: 40 mins
Total Time:55 mins
Makes 20 adai


Broken wheat (dalia)1/2 cup
Green moong dal 1/4 cup
Masoor dal (split red lentil)2 tbsp
Urad dal (split black lentils)2 tbsp
Fenugreek (methi) seeds 1 tsp
Finely chopped onions 1/4 cup
Asafoetida (hing)a pinch of
Ginger-green chilli paste
Chopped coriander (dhania)2 tbsp
Turmeric powder (haldi)1/4 tsp
Curry leaves (kadi patta)1 tbsp
Salt as required
For cooking 3 tsp oil

Mix all the above three dal and fenugreek seeds in a bowl and soak for 2 hours in a water. Drain it well.
In a mixer blend them with ¾ cup of water.
Now transfer all the mixture in bowl, add asafoetida, onions, ginger-chilli paste,turmeric powder,coriander, curry leaves and salt to it and mix them well.
Heat a non-stick tava (griddle), pour a batter on it.
Smear 1/8 tsp of oil over the edges and now cook on a medium flame untill the adai turns into golden brown colour from both the sides.
Repeat steps for making 19 more adais. .
Serve hot with chutney or raita.