How to make Sweet Adai - A favourite South Indian snack made sweet and healthy with jaggery and whole wheat flour.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) (आटा), Jaggery (gur) (गुड़)

Cuisine : Tamil Nadu

Course : Snacks and Starters

Sweet Adai Recipe Card

Sweet Adai

The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

For more recipes related to Sweet Adai checkout Masala Khakhra, Puran Poli, Kid Friendly Muffins, Healthy Pizza . You can also find more Snacks and Starters recipes like Popiah, Lemon Cranberry Cookies, Caesar Devil Eggs, Basil Patrani Macchi.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Sweet Adai Recipe

  • Whole wheat flour (atta) 2 cups

  • Jaggery (gur) grated ? cup

  • Salt to taste

  • Green cardamom a pinch

  • Fresh coconut ½ cup scraped + for garnishing

  • Ghee for cooking


Step 1

Heat some water in a non-stick pan. Add half the jaggery, mix and let it melt. Bring the mixture to a boil. Switch off heat and cool.

Step 2

Take flour in a bowl. Add salt and cardamom powder and mix well. Add coconut and mix again.

Step 3

Add cooled jaggery water and mix well. Keep on adding water as required to make a thick batter. Add remaining jaggery to the batter and mix well.

Step 4

Heat 1 teaspoon ghee a non-stick pan. Pour a ladleful of batter in the pan and spread it to a medium disc or adai. Cook on low heat till underside turns golden. Flip and cook till the other side also turns golden.

Step 5

Halve each adai and serve hot garnished with coconut.