aDAI

Adai is a traditional South Indian pancake, meat of a breakfast or meal, made from a mixture of lentils and rice. It is especially associated with Tamil Nadu, though variants are prepared in other parts of southern India. Unlike the thin, fermenting dosa, adai is typically thick, coarse, and hearty, often served as a substantial everyday dish.

To make adai, several types of dal are soaked together with rice and sometimes fenugreek seeds. A common mix includes toor dal, chana dal, urad dal, and moong dal, combined with rice and a little fenugreek. The soaked grains are ground to a thick, coarse batter and mixed with salt. Optional flavorings may include chopped onions, green chilies, curry leaves, coriander, and grated ginger or garlic. The batter is usually used without long fermentation.

The batter is dropped by spoonfuls onto a hot, lightly oiled griddle and spread to form rounds that are about one centimeter thick. They are cooked on one side and then finished on the second side until the edges are crisp and the centers are cooked through. Adai are typically enjoyed with coconut chutney, tomato chutney, sambar, or avial, and some prefer a small amount of jaggery or honey on the side for a contrasting sweet-salty bite.

As a versatile staple, adai variations appear across households, reflecting local tastes and available ingredients. It is valued as a protein-rich, vegetarian dish often prepared on festival days or weekends.