A traditional crepe made in South India.

Usha Viswanathan


  1. 2 Cups Parboiled Rice
  2. 1 Cup Rice
  3. 3/4 Cup Chana Dal
  4. 2 Teaspoons Salt
  5. 1 Tablespoon Pigeon Peas Toor Dal /
  6. 12 Red Chilli
  7. Water
  8. Oil
  9. 1 Onions
  10. 1/2 Cup Drumstick Leaf
  11. 2 Teaspoons Curry Leaf
  12. 1/2 Teaspoon Asafoetida


10 mins
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    Soak the rice and lentils in water for 3 hours. Now drain the water, and wash the rice and lentils for 2-3 minutes.

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    Now add the chilli flakes and salt to taste. Now slowly add water, and grind into a coarse thick batter - It will not be like Dosa batter.

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    For additional flavor, add one of these:

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    Set aside the batter for 1/2 an hour

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    Heat a tawa, grease with oil. Spread the batter with a big spoon. Can big enough till 5"-6" diameter. Must make holes in Adai and add Oil to Cook well.

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    Cook till a light brown. Cook the other side also.

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    Best Served with Jaggery or Avial. Sambar will also do.

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