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Kavuni arisi kara adai

Black rice savory crepes amde with Chettinad rice and lentils is a gluten free, vegan, Indian recipe.
Prep Time 30 minutes
Cook Time 30 minutes
Soaking time. 5 hours
Total Time 6 hours
Course Breakfast, Main Dish
Cuisine diabetic friendly, Fusion, gluten free, South indian, Vegan, Vegetarian
Servings 20 adais.


  • 1.5 cups black rice
  • 1/4 cup Moong dal
  • 1/4 cup tur dal
  • 1/4 cup Channa Dal
  • 1/4 cup Urad Dal
  • 2 long dry red chillies

To add while grinding

  • 1/4 inch fresh ginger root
  • 1/4 tsp crushed black pepper
  • 1 tsp fennel seed
  • 1/4 tsp cumin seeds
  • 20 curry leaves
  • salt to taste


  • Wash and soak the lentils and rice together for about 5 hours.
    black rice
  • I also soak the red chillies as it is easier to grind it along with the batter.
  • After 5 hours remove some water used for soaking and grind the rice and lentil mix into a smooth paste of pouring consistency.
  • While grinding add the ginger, chillies, black pepper, fennel, curry leaves , cumin and salt
  • The batter is ready to use right now if you dont prefer to ferment it.
    kavuni adai batter
  • You can further ferment the batter for about 5 to 6 hours till it doubles and becomes frothy in a cool dry place (no yeast needed). Fermenting helps in better digestibilty of the lentils.

To prepare the crepes

  • Heat a crepe pan (griddle, dosa tawa) to medium heat.
  • Sprinkle a bit of water to check if the pan is ready. If you hear the water sizzle instantly the pan is ready.
  • Pour a ladleful of batter on the centre of the pan and spread it out in a spiral circle so that it spreads out thinner than a pancake.
    making the kavini adai
  • Brush with oil around the sides.
  • Allow the adai to cook on one side and then flip over to cook the second side.
    cooking adai
  • Once both sides are cooked fold and remove from the pan onto a serving plate.
    folded adai dosa
  • Serve with crushed jaggery and dosa podi.
    KAvuni arisi kara adai, black rice savory crepes
Keyword black rice
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