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Kerala matta rice adai
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Kerala matta rice adai

Healthy adai recipe, perfect for breakfast and dinner
Prep Time20 mins
Cook Time40 mins
Soaking time4 hrs
Total Time5 hrs
Course: Breakfast, Dinner
Cuisine: Indian
Servings: 12 adais
Author: Jeyashri suresh


  • 1 cup Kerala matta rice
  • ¼ cup Toor dal
  • ¼ cup Channa dal
  • ¼ cup Yellow moong dal
  • 2 tblsp Urad dal
  • 10- 12 Red chili
  • Salt as needed
  • 1 cup Small onions sliced
  • 2 pinches Asafoetida
  • Curry leaves few
  • Ginger a small piece
  • Oil to make adais


  • Wash and soak 1 cup kerala matta rice.
  • Soak 10-12 red chilis also in the water. This will ensure smooth grinding of chilies.
  • In a separate bowl add 1/4 cup toor dal, ¼ cup chana dal, ¼ cup yellow moong dal and 2 tblsp urad dal.
  • Soak for 4 hours.
  • Drain the water and put the dal and rice into a mixie jar.
  • Add curry leaves, asafoetida and a small piece of ginger.
  • Grind everything together.
  • Transfer to a vessel.
  • 1 cup sliced small onions. You can add finely chopped big onions too.
  • Mix well. Adjust water to reach a right consistency.
  • Heat a pan.
  • Pour a ladle full of adai batter.
  • Spread on the tawa.
  • Put a hole in the center.
  • Cook on both sides.
  • Kerala matta rice adai ready.
  • Repeat this same for the rest of the batter.
  • This batter can be stored for a week in the refrigerator.



1. You can replace small onions with big onions.
2. You can add grated carrots or beetroot to the adai and make it more healthy.