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Mappillai Samba Adai

Mappillai Samba Adai
YIELDS1 Serving
Prep Time10 min
Cook Time5 min
Total Time15 min
  • 2 cups Mapillai Samba rice
  • 2 cups Parboiled rice 
  • 1 cup Urad dal
  • 1 cup Whole Moong dal
  • 1 cup Toor dal
  • ½ cup Channa Dal
  • ½ cup Moth beans
  • Asafoetida - a pinch 
  • Salt to taste
  • Cumin powder - according to your need
  • Curry leaves - 3 or 4 sticks
  • Dry red chillies - 2
  1. Soak the rice in water for about 5-6 hours along with par-boiled rice. In another bowl soak all the lentils together.
  2. Drain the water completely and separately grind to a smooth paste both the Mapillai samba and lentils mixture.
  3. While grinding lentils, add the curry leaves, dry chillies too.
  4. Then combine both the batters together and add asafoetida and jeera/cumin powder. Let the mixture ferment for some time.
  5. Heat a tawa and add 1 tsp of oil. Spread it along the tawa. Then take a ladleful of the batter and gently pour it on the hot tawa. Slowly with the back of the ladle, start to spread the batter evenly in a circular motion.
  6. Cook on each side for 45-60 seconds. Serve.

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