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Semiya Adai

  • Duration:
  • Serves: people

Authenticity Slice

For the authentic adai, add curd not more not less than mentioned level. It gives adai the desired texture and taste.

Trivia Tadka

An interesting twist to a very popular South Indian breakfast, adai is a vermicelli dosa commonly consumed only in South India. One can find many versions of it in different states and this, semiya adai is relished as breakfast and/or on a rainy evening! 


  • Vermicelli (semiya) (1 cup)
  • Semolina (suji) (2 cups)
  • Curd (1 cup)
  • Freshly grated coconut (nariyal) (1 cup)
  • Green chillies (hari mirch) ( 3–4)
  • Ginger, grated (adrak) (1 tbsp)
  • Cumin seeds (jeera) (½ tsp)
  • Onion, finely chopped (1)
  • Clarified butter (ghee) (1 tsp)
  • Oil (3–4 tbsp)
  • Salt (to taste)


  • Dry roast semolina on medium heat for 5 mins. Also, beat the curd and keep it aside.
  • Next, sauté vermicelli in 1 tsp of ghee and then cook it in ½ cup of water and set aside.
  • Now add the roasted semolina and curd to the vermicelli mixture along with grated coconut, finely chopped green chillies, grated ginger, cumin seeds, finely chopped onion and salt.
  • Heat a tawa and add one dollop of batter in the centre. Slowly, spread it like a dosa. Add 2–3 drops of oil around the batter.
  • Alternatively, spread the batter on a back of a steel plate after oiling it. Then slowly slide the adai on the griddle and cook it.
  • When the edges of adai brown, remove it from heat, apply a teaspoon of ghee and serve immediately.

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