July 01, 2016

Navadhanya Adai

Crispy, healthy and mouth watering Adai loaded with protein and tempting flavours. I made this using Nine lentils and grains. But it can be made with any more or less number of lentils as you like. If you want to make it for lunch box a slight alterations in ingredients will make it more soft than crispy which I have given in the recipe...
  • Pre time: 15 mins
  • Cooking time: 30 mins
  • Serves 4

Ingredients for making Navadhanya Adai:

  • Raw Rice 1 cup
  • Wheat 1/2 cup
  • Chana dal 1/4 cup
  • Thur dal 1/2 cup
  • Moong dal 1/4 cup
  • Whole Black Urad dal 1/4 cup
  • Green gram 1/4 cup
  • Masoor dal 1/4 cup
  • Kollu / Horse gram 1/8 cup
  • Red chillies 6
  • Ginger piece - 2 inches size peeled (Helps for easy digestion)
  • Salt to taste
  • Oil for making the Adai

How to make Navadhanya Adai?

Mix all the pulses, rice and wheat together wash well and soak in water overnight or 6 hours.
Again wash them twice and drain the water out.
Add them to a blender with ginger, salt and chillies and grind to coarse batter.
Bring the batter to pouring consistency adding required batter.
Wait for 4 hours to make Adais.
If making on ordinary days,  add finely chopped onions, but it is optional. (But for Karthigai deepam Adai we don't add onions)
Add some asafoetida powder, chopped curry leaves and mix well.
Heat a dosa tawa.
Pour two ladles of batter on the tawa and make normal size dosas.
With the spatula make a hole in the centre and put some oil the centre and around the Adai. Preferably Gingelly / Sesame oil. Once it becomes golden brown flip off and cook the other side too.
Now the Adai is ready to serve.
The best combo for Adai is Avial or Coconut Chutney.
It also tastes yummy with butter and jaggery powder.


  1. I love your website and am new to Indian cooking. When you call for moong dal, is this whole dal, or split? Thanks so much for all your great recipes and tips!