Adai is an Indian bean-and-rice dish that is packed with protein and flavor. This dish takes several hours to ferment, but is well worth the wait.


  • 1 cup rice
  • 1/3 cup urad daal
  • 1/3 cup chana daal
  • 1/3 cup yellow split peas
  • 1 salt
  • 1 red chili powder
  • 1 (large) onion (opt.)
  • 1 carrot (opt.)
  • 1/4 cup coconut - grated (opt.)


1. Mix rice, Chana Daal, Urad Daal, and yellow split peas in a large vessel. Soak in water for about 2 hours.

2. Grind the soaked mixture with Chili Power and salt coarsely, without adding much water. Ferment for about 3 - 4 hours, then refrigerate or freeze. In cold weather, the fermenting process might take longer, and it might be a good idea to ferment in an oven (the pilot light will keep the mixture warm).

3. Add either onions (finely cut), carrot (grated) or coconut before preparing. Freezing Notes If freezing, only ferment for about an hour. The mixture will have to left outside for a while before being ready to use.

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