Navadhanya Adai

Navadhanya adai is a healthy and delicious crepe prepared with lentils and rice. I have used 9 types of grains to prepare this adai and that is why we call it Navadhanya Adai. “Nava” means “Nine”, “Dhanyam” means “grains”.

It is protein rich as well as delicious and perfect for dinner or a healthy breakfast. You can also prepare adai as soon as you make the batter. No need of fermentation which makes it quick and simple.

navarathina adai final 1


  • Par boiled rice – 1 cup
  • Raw rice – 1 cup
  • Toor dal – 1/4 cup
  • Split Bengal gram (chana dal)  - 1/4 cup
  • Urad dal – 1 tbsp
  • Karamani (black eyed peas) – 1 tbsp
  • Black chana – 1 tbsp
  • Channa – 2 tbsp
  • Moong dal – 1 tbsp
  • Dried chilies – 4
  • Asafoetida – 3 pinches
  • Onion – 1 1/2 cups
  • Salt to taste
  • Curry leaves – 8
  • Coriander leaves – 2 tbsp
  • Vegetable or canola oil – 1/4 cup
  • Coconut oil – 1/4 cup

Method of Preparation:

navarathina adai step 1

In a bowl add 2 types of rice and rinse it well. Soak in water for 4 hours.  In another container add all lentils, rinse well and soak it in water for 6 hours. Soak dried chilies along with lentils. Only then it will be easy to grind.

navatathina adai step 2

Grind soaked rice with dried chilies coarsely. Grind the lentils separately to a coarse batter. Mix ground rice and lentils, add salt and mix it well. Let it rest for 2 hours before making adai.

Wash curry leaves and coriander leaves, chop them and add this to the batter and mix well. Wash and chop onions into small pieces. In a small bowl mix both the oils.

Now heat a pan or griddle add one ladle full of batter and spread it like dosa.  Sprinkle onions on top and make five holes in the adai and pour oil in the holes. Allow it to cook over medium heat. When it starts becoming golden brown turn another side and add more oil in the holes. Allow it to cook then remove from griddle.

Serve hot with coconut chutney, tomato or onion chutney. Adai and Avial is the best and popular combination served in many restaurants.


Preparation time: 30 minutes + 6 hours soaking time
Servings: 4
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