Adai (South Indian Lentil and Rice Crepes)
Savory crepes from Tamil cuisine made with a mix of soaked lentils and rice, gently spiced and cooked crisp. A protein-rich breakfast or meal.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 180 ml rice12.17 tbsp rice
- 60 ml chana dal4.06 tbsp chana dal
- 60 ml toor dal4.06 tbsp toor dal
- 30 ml moong dal2.03 tbsp moong dal
- 30 ml urad dal2.03 tbsp urad dal
- 4 g ginger, peeled and grated0.14 oz ginger, peeled and grated
- 3.75 ml cumin seed0.76 tsp cumin seed
- 0.63 ml hing0.13 tsp hing
- 1 medium onion, finely chopped
- 30 ml coriander leaf, finely chopped2.03 tbsp coriander leaf, finely chopped
- 120 ml water, plus more as needed8.12 tbsp water, plus more as needed
- 30 ml oil, for cooking2.03 tbsp oil, for cooking
- salt (to taste), for over-1s and adults
Steps
Soak and Grind
- Combine the rice, chana dal, toor dal, moong dal, and urad dal in a large bowl and rinse well three times until the water runs clear.
- Cover with fresh water and soak for at least 2 to 4 hours, or overnight in the fridge, then drain well.
- Add the soaked mix to a blender along with the cumin and ginger. Pour in a little fresh water and blend to a slightly coarse, thick batter.
Make the Batter
- Check the batter. It should be thick but still spreadable, like a loose pancake batter. Add a splash more water only if needed.
- Finely chop the onion and coriander leaves, then stir them into the batter along with the hing until evenly mixed.
- For over-1s and adults, stir in a pinch of salt to taste and mix well before cooking.
Cook the Adai
- Heat a pan over medium heat and add a few drops of oil, smearing it across the surface with a folded paper towel.
- Pour a ladle of batter onto the hot pan and spread it quickly into a round, thick or thin as you like.
- Drizzle a little oil around the edges and cook until the edges loosen from the pan, about 2 to 3 minutes.
- Flip and cook the other side until both sides are golden and crisp, then repeat with the remaining batter.
Nutrition
- Calories
- 163
- Protein
- 6g
- Fat
- 3g
- Carbs
- 25g
Tips by age
Skip the salt entirely and make a thin, soft adai. Tear into small finger-length strips so it is easy to pick up and gum. Serve plain or with a mild, unsweetened chutney.
Choking safety: Keep pieces soft and avoid crisp, hard edges that can break off into sharp shards. Tear rather than serving large rounds.
Cook a little softer rather than very crisp, then cut into short strips for self-feeding. Add only the smallest pinch of salt if any.
Choking safety: Avoid very hard, crisp edges; cut into manageable strips so a large piece is not stuffed in at once.
Serve cut into strips or small wedges with a soft chutney for dipping. A light pinch of salt is fine at this stage.
Choking safety: Cut into bite-size strips and remind your child to take small bites.
Serve a whole adai cut into wedges with coconut chutney alongside. Crisp texture is fine now.
Serve as written, whole or folded, with chutney on the side. They can spread their own and roll it up.
Want the full library?
Unlock all 1,300+ recipes, the meal planner, allergen tracking, and more in the Lil' Noms app.
Unlock all in the app