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5 from 1 vote

Brown Rice Adai Recipe

Brown rice adai recipe with step by step photos that is served for breakfast or dinner.
Prep Time5 mins
Cook Time30 mins
Soaking Time7 hrs
Total Time7 hrs 30 mins
Course: Breakfast, Dinner
Cuisine: South Indian
Servings: 12 adais
Author: Radhika


  • Brown Rice - 1 cup
  • Chana Dal - 1/2 cup
  • Toor Dal - 1/4 cup
  • Urad Dal - 1/4 cup
  • Yellow Moong Dal - 1/4 cup
  • Whole dry red chilies - 5
  • Cumin seeds - 1/2 tsp
  • Fennel Seeds - 1/4 tsp
  • Garlic - 2 small cloves
  • Salt - to taste

To mix in the adai batter:

  • Onion finely chopped - 1
  • Ginger grated - 1 tsp
  • Asafoetida - 2 fat pinch
  • Drumstick leaves - 1/2 cup


  • Groundnut oil - to cook


To make Brown Rice Adai Batter:

  • Wash brown rice and the lentils (dals) together and soak in enough water for 6 to 7 hours. I soak both rice and dals together.
  • Add the soaked ingredients either to a mixie jar or wet grinder.
  • Add fennel seeds, cumin seeds, garlic pods, whole dry red chilies and grind everything together to a coarse batter using required amount of water.
  • The batter should be thick like idli batter. Transfer the batter to a vessel. Add salt and mix well.
  • You can either make adais immediately or give it a resting time of minimum 2 hours before you cook.

To make Brown Rice Adai:

  • Add finely chopped onions, grated ginger, asafetida, drumstick leaves (you can also add coriander or curry leaves) to the batter and mix well.
  • Heat a tawa, add a ladle full of adai batter and spread it all around into a circle. Drizzle few drops of oil all around.
  • Wait for the bottom side to cook to a golden brown. This should take 1-2 min over medium-low flame.
  • Once done, gently flip the adai and let the other side cook as well.
  • Remove on to a plate and continue with the rest of the batter.
  • Serve this brown rice adai hot with aviyal, butter, jagerry and chutneys.