Adai maavu (Adai batter)


Raw rice (pachcharisi) - 1 cup
Bengal gram (kadalai paruppu) - 1/2 cup
Thoor dhal (thuvaram paruppu) - 1/4 cup
Urid dhal (ulutham paruppu) - 1/4 cup
Fenugreek (Vendhayam) - 1/4 teaspoon
Red chilly - 4 or 5
Asafoetida - 1/2 teaspoon
Salt - 3/4 (three fourths) tablespoon


  1. Soak rice, red chilly and vendhayam in water for 3 hours
  2. Soak bengal gram, thoor dhall and urid dhal in water for 3 hours
  3. Thoroughly wash the above ingredients 3 times and drain the water
  4. Grind the rice, red chilly and vendhayam nicely in a mixer grinder
  5. Transfer this to a vessel
  6. Grind the dhal items coarsely in the mixer grinder
  7. Add this to the vessel containing rice batter
  8. Mix both and add salt and asafoetida. The prepared maavu should be a little thick and not watery
  9. Keep this to ferment for one hour
  10. Store this in fridge

Related Post : Aviyal

Nicely grinded rice
Coarsely grinded dhal items
Adai Batter


  1. That was a delicious one

  2. I like adai lot with vellam

  3. Good maami samaiyal, excellent mouth watering pictures.

    Keep it up, keep on uploading. THANKS.

  4. Would be good if u mention the side dishes also.

  5. authentic south indain sambar and coconut chutney

  6. Recipe says 4-5 red chillies but the picture shows more than a dozen. Which one should be used?

    1. The pictures were taken while preparing larger quantity. 4 to 5 chillies for the given ingredients should be fine

  7. Can I use idly rice instead of the raw rice ? Thanks , Deepa

  8. Tried it and it is just yummilicious! Thanks for this.

  9. A variation to this - use only thoor dhall as bengal gram and urid dhal make the adai soft. Using only thoor dal makes the adai lot crisper. Another variation is to use rice rava instead of grinding rice. This makes the adai even crisper.

  10. Wonderful madam. I tried it without vendayam/ urid dhall & substituted raw rice with boiled rice. It tasted nice by adding saunf a bit

  11. thanks, will try.