Navadhaniya Adai

Preparation time
300 mins
Cooking time
5 mins
5 people
Meal course
Main course
Posted on
1 tblspn
Horse gram
1/4 cup
Rice flakes
1 tblspn
1 tblspn
Soya bean
1/4 cup
Green gram(payaru)
1/4 cup
Masoor dhal
1/4 cup
Bengal gram
1/4 cup
Toor dal
3/4 cup
Idli rice
1/4 cup
Black urad dal
2 inch
3 no.
Dry red chillies
1 pinch
Hinge powder
1 tblspn
1/2 handful
Curry leaves
1 no.
2 cup
Navadhaniya Adai

Navadhaniya Adai is a combination of 9 grains and lentils which makes it a protein rich food for breakfast or evening tiffin. This can be prepared as crispy as a dosa and very good for weight loss, kids’ growth and a filling dish. It is a healthy South Indian dish loved by many and easy to prepare too.


  1. Soak the 9 grains overnight as mentioned in the ingredients- Idli rice, Black urad(ulundu),Soya bean, white cow peas or karamani, Horse gram (Kollu), Green moong dal (pachai payaru), Masoor dal,Bengal gram (kadalai parupu),Soya bean along with rice flakes (aval) which makes adai more crispier.
  2. If you need it much quicker, it is better to soak at least for 4-5 hours for good result.
  3. Drain the soaked water, grind it in 2 to 3 batches. Add maximum of around 1/4 cup of water for each batch just to assist grinding.
  4. The batter must be as thick as possible if you want to store it for longer days.
  5. I usually add 2 inch chopped ginger, 3 red chillies for the last batch and mix the whole batter.
  6. Add 2-3 tspn salt initially. You can add more salt if needed while making adai.
  7. You can use it immediately. But fermenting/resting it for 3-5 hours in room temperature gives better taste.
  8.  For making adai, add chopped onions, curry leaves to the portion of batter needed and adjust salt.
  9. Adding more salt initially can make the batter watery than expected.
  10. Make round adais in tawa or Iron skillet as needed. You can use gingelly oil or ghee for making ir crispier and non sticky.

This adai goes well with its authentic combination of Avial, jaggery ,chutney or idly chilli powder.

  1. You can use other lentils like yellow moong -1/4 cup replacing probably masoor dal.
  2. You can also add Red karamani instead of white, 1 tblspn Rajma instead of any other grain of that measurement.
  3. Since I made for kid who has less spice tolerance, I added only 3 chillies. You can increase the no. of chillies if needed.
  4. You can also add 1/2 cup of grated coconut in adai batter or grind it along with lentils.

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