← Back to Mappillai Samba Rice Flakes

“Adai was the farmer’s breakfast. No fermentation needed, no overnight soaking for too long — soak at night, grind in the morning, eat before the sun gets too high. Made with red rice it fills you until the evening without fail.”

Ingredients

Sree Kumaran Mappillai Samba Rice Flakes	1 cup
Chana dal	¼ cup
Toor dal	¼ cup
Urad dal	2 tbsp
Dry red chillies	3–4
Ginger, roughly chopped	1 inch
Shallots, sliced	8–10
Curry leaves, chopped	2 sprigs
Asafoetida	¼ tsp
Salt & sesame or coconut oil for cooking	to taste

Method

1. Soak the rice flakes, chana dal, toor dal and urad dal together with the dry red chillies in enough water to cover by 2 inches. Soak for 3–4 hours minimum, or overnight.
2. Drain and grind with ginger, asafoetida and salt to a coarse, thick batter. Do not add too much water — adai batter should be thicker than dosa batter. The texture should be slightly gritty.
3. Stir in the sliced shallots and chopped curry leaves. The batter is ready to use immediately — no fermentation needed.
4. Heat a cast iron tawa on medium-high heat. Grease lightly with oil. Pour a ladleful of batter and spread in a thick circle. Make a small hole in the centre with the ladle.
5. Drizzle a teaspoon of oil around the edges and in the centre hole. Cook for 3–4 minutes until the underside is deep golden and crisp. Flip and cook for 2 more minutes.
6. Serve immediately with avial, coconut chutney, or simply with jaggery and butter as our grandparents ate it.