How long does Adai Batter take?

25 minutes from start to finish. That is 15 minutes of preparation and 10 minutes of cooking.

How many people does Adai Batter serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Adai Batter vegetarian?

Yes. No meat, no fish and no egg.

Is Adai Batter spicy?

It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Adai Batter?

200 grams Raw Rice, 50 grams Chana Dal, 50 grams Toor Dal, 50 grams Urad Dal (split), 50 grams Moong Dal, 4 grams Dry Red Chilli, and a few more listed on this page.

Do I need a pressure cooker for Adai Batter?

No, it is cooked in an open pot.

How many calories are in Adai Batter?

About 351 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Adai BatterCook

AI image

Adai Batter

Name: Adai Batter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indian, Tamil Nadu
Ingredients: 200 grams Raw Rice, For Soaking; 50 grams Chana Dal, For Soaking; 50 grams Toor Dal, For Soaking; 50 grams Urad Dal (split), For Soaking; 50 grams Moong Dal, For Soaking; 1000 ml Water, For Soaking; 4 grams Dry Red Chilli, For Grinding; 6 grams Ginger, Peeled; 250 ml Water, For Grinding; 2 tsp Salt; ¼ tsp Asafoetida; 4 grams Curry leaves, Finely Chopped

25 min
medium
Serves 4

Prep 15 min · Cook 10 min

Start cooking

4 steps, one at a time. Big words for every step, and a timer where a step waits.

Also known as adai maavu, adai mavu · Veg · Tiffin

Tiffin Vegan Low fat Dairy-free

Adai batter of raw rice with chana, toor, urad and moong dal, ground with red chilli and ginger. Medium-spicy, serves 4, about 25 minutes plus soaking.

Ingredients

12 items

4 people

Raw Rice, For Soaking200 grams
Chana Dal, For Soaking50 grams
Toor Dal, For Soaking50 grams
Urad Dal (split), For Soaking50 grams
Moong Dal, For Soaking50 grams
Water, For Soaking1000 ml
Dry Red Chilli, For Grinding4 grams
Ginger, Peeled6 grams
Water, For Grinding250 ml
Salt2 tsp
Asafoetida¼ tsp
Curry leaves, Finely Chopped4 grams

Contains: wheat.

Nutrition

Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per 1 person	All 4 people
Energy	351kcal	1404kcal
Protein	15g	60g
Carbohydrate	70g	278g
Fat	1.6g	6.4g
Fibre	8.9g	36g
Sugar	0.1g	0.4g

Method

1
Rinse the rice and all the dals together until the water runs mostly clear. Peel the ginger. Soak the rice and dals in the water for 4 to 5 hours until the dal softens when pressed.
Raw RiceChana DalToor DalUrad Dal (split)Moong DalWater
2
Drain the soaked rice and dals. Add them to a mixie with the dry red chillies and ginger. Add the grinding water little by little and grind for 4 to 5 minutes until the batter is slightly coarse, not completely smooth.
Dry Red ChilliGingerWater
3
Transfer the batter to a bowl. Mix in the salt, asafoetida and chopped curry leaves until even. The batter should be thick but pourable.
SaltAsafoetidaCurry leaves
4
Store the batter in a clean covered container in the fridge for up to 2 days. Stir it before making adai and add a little water if it has thickened.

Before you start

How long does Adai Batter take?: 25 minutes from start to finish. That is 15 minutes of preparation and 10 minutes of cooking.
How many people does Adai Batter serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Adai Batter vegetarian?: Yes. No meat, no fish and no egg.
Is Adai Batter spicy?: It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Adai Batter?: 200 grams Raw Rice, 50 grams Chana Dal, 50 grams Toor Dal, 50 grams Urad Dal (split), 50 grams Moong Dal, 4 grams Dry Red Chilli, and a few more listed on this page.
Do I need a pressure cooker for Adai Batter?: No, it is cooked in an open pot.
How many calories are in Adai Batter?: About 351 a serving. The full nutrition table is on this page, per serving and for the whole batch.

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