Adai With Brown Rice And Lentils – South Indian Specialty

Adai With Brown Rice And Lentils

Another dish created in my kitchen with brown rice is adai. Adai is a Tamil term for savory pancakes made with white rice and lentils. You may wonder why I replaced white with brown rice in this recipe. I have answered it here. Hop over to read it and do come back!

In short, brown rice is a whole grain and is not replenished of any nutrients. People who want to lower their blood sugar, lose weight or just want to eat healthy are in love with this holy grain. I can hear you say “I don’t like bland taste of brown rice. It doesn’t go well with Indian sauces and gravies”. Chill! I have a solution for you.

We have complex taste buds and we crave for our aromatic spices and wonderful flavors to linger and dance in our tongue before it makes it way to the tummy. That’s how I felt during gestational diabetes. My dreams would be filled with plates of crispy adai, jaggery , butter, aviyal and what not! See I have the taste bud of a typical foodie. Doesn’t that key quality in me make you trust my experiments in the kitchen?


Prep Time 5 hrs
Cook Time 15 mins
Total Time 5 hrs 15 mins
Course Breakfast
Cuisine South Indian
Servings 20 medium adais


  • 1 cup brown rice
  • ½ cup yellow split peas / toor dhal
  • 2 garlic cloves
  • ¼ inch ginger skin peeled
  • 2 dry red chillies
  • salt to taste
  • 1 medium sized tomatoes

For The Tempering

  • ½ tsp sesame oil
  • ¼ cup onions finely chopped
  • 2 tsp asafoetida
  • 10-12 curry leaves finely chopped
  • black pepper balls whole/crushed
  • water to soak
  • ¼ cup oil


  • Soak the brown rice and lentils in a separate bowl with excess water to fill them both for 4-5 hours. Also soak the dry red chillies in any one of the bowl. Set them aside. Once done, drain the water completely and grind them with ginger,garlic and tomato to a coarse paste. Use minimum water. The batter will be thicker than pancake or dosa batter.
  • Heat oil in a small pan and add asafoetida, curry leaves, onions , black pepper balls and salt. Add them to the batter and mix well.
  • Heat the non-stick tava over medium heat for about 2-3 minutes. Spray the tava with cooking spray and spread it around with a kitchen towel. Pour a ladle full of the thick batter in the center of the heated non-stick tava/ griddle and spread in circular fashion with the back of the ladle to form a circle. Drizzle little oil (be stingy with its use) around the edges and let it cook for 8 minutes and flip it over for another few minutes, about 5 minutes. They should be brown and crispy. Always cook them in medium flame to avoid burning them


1. Adai with brown rice and lentils can be eaten during phase 2 and 3 of South beach diet.
2. Also a perfect dish for women with gestational diabetes. Eat 2 of them with healthy chutney and little sambhar. You have to watch your sugar level after the meal. If its less, then eat one more adai. That’s how I experimented with the quantity.
3. An ideal dinner idea for those who want to lose weight or those who are pre-diabetic and diabetic.
4. It is a protein packed dish with complex carbohydrates. Nutritious without doubt.
Keyword Adai

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating