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Delicious and healthy dishes that can be made even by first timers.

Potato Adai

 Published 2012-May-14   Updated 2018-Mar-26

- Submitted by Raji Ramakrishnan

(Urilai Kilangu Adai)

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Adai is made out of rice, tuvar dal, urid dal, chana dal, curry leaves, red chilli, green chilli, asafoetida. It is a lovely stuff. But if veggies are added to it, the taste is awesome.

Recipe For Potato Adai


  • Rice - 2 cups
  • Channa Dal - 1 cup
  • Masoor Dal - 1.5 cup
  • Urid Dal - 1/2 cup
  • Red Chillies - 2
  • Green Chillies - 2
  • Black Pepper - 8-10
  • Black Pepper Powder
  • Salt - To taste
  • Asafoetida
  • Curry leaves - few
  • Oil Potatoes - 2 nos thinly (not very thinly) sliced


  1. Wash and soak the rice and the dals for 3-4 hrs along with the red chilly.
  2. Grind to a smooth paste (dosa batter consistency) with other ingredients. I grind the curry leaves along with it. If I put separately, my family members do not like it
  3. Allow to ferment for at-least 5-6 hours.
  4. Place a tava on gas when it becomes hot apply little oil and rub it with half onion to avoid sticking the batter on the tava.
  5. Now dip the potato slices in the batter and place it on the tava in a circular form.
  6. Adust and arrange the potato pieces and fill the remaining portion with the batter to make a correct circular shape.
  7. Sprinkle the black pepper powder on top of it and put one to two teaspoon oil on top of it.
  8. When it is cooked, flip the same to cook the other side. Pour one tsp oil again.
  9. When cooked from both the sides remove and serve hot with any chutney/lime pickle / mango pickle / sweet dahi *.

NOTE: * sweet dahi (add sugar in dahi and a pinch of cardamon (elaichi) powder and 2-3 saffron boiled in milk also can be added)


  • We can make with robust raw banana also.


  • I would suggest to keep the batter little spicy when we are using the vegetables.

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 Published by on and last updated on 2018-03-26.