Vegetable Adai Recipe

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Adai is a close cousin to Dosa and is very popular in South India. This, Vegetable Adai, is a delicious & nutritious adai made with mixed vegetables. Serve with coconut chutney or avial for breakfast, lunch or dinner.

Vegetable Adai



  • Adai Batter – 1 cup
  • Grated Carrot – 1/2 cup
  • Onion – 1/2 cup
  • Spinach – 1/2 cup, Finely Chopped
  • Ginger – 1 tsp, Peeled and chopped
  • Garlic – 1 tsp, finely chopped
  • Green Chillies – 1 tsp
  • Cumin Powder – 1 tsp
  • Oil – as Required
  • Salt to Taste

For Adai Batter:

  • Rice – 1 cup
  • Toor Dhal – 1/4 cup
  • Chana Dhal – 1/4 cup
  • Red Chillies – 4
  • Urad Dhal – 2 tblsp
  • Moong Dhal – 1 tblsp
  • Curry Leaves – few
  • Asafoetida – little
  • Salt to Taste


  1. To make the adai batter, take a bowl, add the rice, chana dhal, toor dhal, red chillies, curry leaves.
  2. Wash them in water for 2 or 3 times.
  3. Add the urad dhal, moong dhal and water.
  4. Add water until all the lentils are soaked properly.
  5. Rest it for 4 hours.
  6. Take a blender and add all the soaked lentils along with asafoetida and salt.
  7. Blend them to a coarse paste.
  8. Adai batter is ready to cook.
  9. Add the vegetables, ginger, garlic, green chillies, cumin powder, salt to the batter.
  10. Mix them thoroughly using water.
  11. Heat a tawa in medium flame.
  12. Grease it with oil.
  13. Pour the prepared batter and spread them gently.
  14. Add oil/ghee in the edges.
  15. Once cooked on one side, flip over and cook the other side.
  16. Serve hot with any chutney or podi.


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