A South Indian savory crepe made from a mixture of rice and lentils, often served at breakfast or as a snack.
From Tamil 'aḍai' or 'aḍappu.' The term entered English through exposure to South Indian cuisine and Tamil language.
Adai is proof that food words tell us about migration and cultural memory—this humble breakfast food carries centuries of South Indian agricultural and cooking tradition, and it's still made using hand-ground techniques unchanged for generations.
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