Rice Flour Adai is a beloved street food from South India that’s made its way into countless home kitchens. It’s simpler than traditional adai since it uses rice flour instead of soaked rice. I learned this recipe from my grandmother, and it’s become my go-to comfort food. The crispy edges and soft center, paired with the kick from green chilies, make it surely perfect.
About the Recipe
This recipe is perfect for busy days when you want something tasty but don’t have time for elaborate cooking. Unlike traditional adai that needs planning ahead, this version comes together in minutes. The rice flour base makes it light yet filling, while the tempering adds wonderful depth of flavor.
Why You’ll Love This Recipe
You’ll love how quick and fuss-free this recipe is. The ingredients are simple pantry staples, and you don’t need any special equipment. The adais turn out crispy on the outside and soft inside, making them perfect for any meal. They’re also very forgiving – even beginners can make them successfully. Plus, they’re naturally gluten-free.
Rice Flour Adai
Cooking Tips
– Don’t make the batter too thin – it should be coarse and thick
– Let the onion mixture cool completely before adding rice flour
– Keep the flame medium while cooking to guarantee even browning
– Press gently while cooking for crispy edges
– Add water gradually while mixing to avoid lumps
Serving and Storing Suggestions
Serves 4-5 people. Total prep and cooking time: 30 minutes. Serve hot with coconut chutney or your favorite pickle. These adais taste best fresh but can be stored in an airtight container for up to 6 hours. Reheat on a tawa before serving.
Similar Recipes
- Rava Adai
- Rice Dosa
- Instant Wheat Flour Dosa
Nutrient Benefits
Rice flour is easily digestible and provides quick energy. The combination of dals adds protein, while onions and green chilies are rich in antioxidants. This recipe is naturally gluten-free and low in fat, making it a healthy choice for any meal.
Rice Flour Adai
Ingredients
- 500 gms Raw Rice Flour
- 4 Onions (medium or 2 large, chopped)
- 5 to 6 Green Chillies (adjust the quantity depending on size)
- Mustard Seeds (little)
- Bengal Gram Dal (little)
- Urad Dal (little)
- Salt as per taste
- Oil as required
- Asafoetida Powder (a pinch)
- Turmeric Powder (a pinch)
Instructions
- Heat oil in a pan over medium flame.
- Fry the mustard seeds, urad dal and bengal gram dal for 30 seconds.
- Add the chopped onions, green chililes and saute for a minute or two.
- Add enough water, salt, asafoetida powder, turmeric powder and cover the pan with a lid.
- Simmer for a few minutes and bring to a boil.
- Add the rice flour.
- After a minute stir gently.
- The batter should be coarse.
- Remove the pan from flame and allow it to cool.
- Once cooled, add a little water and mix well.
- Make small balls and flatten them into adais.
- Heat a tawa over medium flame.
- Cook the prepared adais on both sides on a tawa.
- Serve hot.
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Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare the batter up to 2 hours in advance. Add a little water and mix well before making adais.
My adais are breaking while flipping. Why?
This usually happens if the batter is too thin. Keep it thick and coarse, and let the first side cook well before flipping.
Can I add vegetables to this recipe?
Yes. Grated carrots, chopped spinach, or grated cabbage work great. Just add them along with the onions.
