Vegetable Adai

Published under: Adai
A delicious and healthy dish for any meal of the day.
Vegetable Adai

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


Vegetable Adai

Vegetable Adai

This dish is perfect for the little kids who refuse to eat vegetables. You can incorporate almost any vegetable and they would not notice.

At the same time it is also relatively easy to make this as all you need is just the batter.

Vegetable Adai
4.67 from 3 votes

Vegetable Adai Recipe

A delicious and healthy dish for any meal of the day.
Prep Time10 minutes
Cook Time10 minutes
Prep Time4 hours
Total Time20 minutes
Course: Breakfast, Main Course, Snack
Cuisine: South Indian, Tamil

Ingredients for Vegetable Adai

  • 1 cup Adai Batter
  • 1/2 cup Grated Carrot
  • 1/2 cup Onion
  • 1/2 cup Spinach finely chopped
  • 1 tsp Ginger peeled and chopped
  • 1 tsp Garlic finely chopped
  • 1 tsp Green Chillies
  • tsp Cumin Powder
  • as Required Oil
  • as per taste Salt

For Adai Batter:

  • 1 cup Rice - 1
  • 1/4 cup Toor Dal
  • 1/4 cup Chana Dal
  • 4 Red Chillies
  • 2 tbsp Urad Dal
  • 1 tbsp Moong Dal
  • few Curry Leaves
  • little Asafoetida
  • as per taste Salt to Taste

How to make Vegetable Adai

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

image via

Sunita Karthik
Sunita Karthik
Sunitha Karthik is a food lover who loves experiment with food. She worked in BPO industry for several years before deciding to settle down with family. She is a self-taught cook who has learnt to cook by experimenting with ingredients and watching various cooking shows. Mother of two kids, she still finds time to cook up a storm in the kitchen.


Vijayluxmi Naidoo October 20, 2020 - 9:49 am

I love all the recipes but pls can i have a recipe for coconut chutney thx u

Praveen Kumar October 21, 2020 - 4:55 pm

Thank you.
Please check this recipe here:


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