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Adai-Alavanthipuram Special


  • Boiled rice 1.5 cup
  • raw rice 0.5 cup
  • tuar dhal (red gram) 1 cup
  • channa dhal (Bengal gram) 0.25 cup
  • red chili 6
  • red chili powder 1 tsp
  • sombu (aniseed) 3 tsp
  • hing (asafetida) 1 pinch
  • small onion 2 cup-thinly sliced
  • ginger 1”-finely sliced
  • curry leaves 20 -broken
  • oil
  • salt to taste


  1. Wash both rices and soak in water for 2-3 hr. Wash both dhals and soak in water for 2-3 hr.
  2. Grind red chilies, sombu, asafetida, salt into coarse paste. Add soaked rice and grind coarsely. Add soaked dhal and grind again coarsely with adequate water to make a thick batter.
  3. Add sliced red chili powder, small onion, ginger, curry leaves, mix well and keep aside for 1 hr.
  4. Heat a shallow pan; pour the batter into a thick, round layer, a little loosely by spreading it with a ladle. Add drops of oil and turn it when bottom side turns golden brown. When this side also turns golden brown, remove the adai and serve with jaggery/ sambar/coconut chutney.