Quinoa Adai | Protein‑Rich Lentil Crepe | Healthy Adai Dosai Without Rice

Quinoa Adai | Lentil Crepe | Quinoa Adai dosa | quinoa adai dosai without rice | protein-rich adai dosai | Adai recipe | Adai dosa | how to make Adai dosa | healthy adai recipe  | protein and iron-rich breakfast recipe | south Indian Adai dosai  | crispy south Indian dosa | lentil dosai | Ada | south Indian tiffin recipe with step by step pictures and video recipe. Check out the Adai dosai recipe in Tamil and Adai recipe in English. If you like the video pls SUBSCRIBE to my channel. Also, check the Adai Aviyal combo 

Quinoa Adai | Adai recipe | Adai dosa | lentil dosa | quinoa recipe |  dosa recipe | How to make quinoa | best quinoa recipe is Fiber-rich Quinoa is not only healthy but also goes well in many Indian dishes. This Quinoa Adai is loaded with healthy ingredients and makes a Tasty and filling tiffin. Quinoa Adai, also known as Quinoa Adai Dosai, is a protein‑rich, iron‑rich South Indian lentil crepe made without rice. This healthy twist on the traditional Adai combines quinoa with toor dal, channa dal, and moong dal to create a nutritious, filling tiffin that’s perfect for breakfast or dinner. Adai is a classic Tamil recipe loved for its crisp edges, hearty texture, and wholesome flavor — and the addition of quinoa makes it even more nutritious without compromising taste. Whether served with aviyal, jaggery, chutney, or podi, this quinoa adai dosa is a delicious way to include more fiber and plant‑based protein in your diet.

What is quinoa adai — A healthy South Indian lentil dosa made with quinoa, mixed dals, and spices, offering high protein and fiber.

Is quinoa adai healthier than regular adai — Yes. Quinoa adds extra fiber, iron, and complete plant protein, making it more nutritious.

Do I need to soak quinoa and dals — Yes, soaking for 2–3 hours helps them grind easily and improves digestion.

Can I skip rice completely — Absolutely. This recipe works even without rice, making it gluten‑free and healthier.

Why is my adai batter thick — Adai batter should be thicker than dosa batter. Add a little water only if needed.

Can I add onions to quinoa adai — Yes. Onions enhance flavor and texture, though traditional Iyer‑style adai is made without onions.

How to make adai softer — Increase moong dal or add a little urad dal for a softer texture.

What to serve with quinoa adai — Aviyal, jaggery, coconut chutney, tomato chutney, podi, or sambar pair beautifully.

I think about some breakfast classic combos

• •  Appam – Coconut milk/ Vegetable stew

• •  Ven Pongal – Gotsu/Sambar

• • Adai – Aviyal/Jaggery

• • Puttu – kadala curry

• • Idli/ Dosai/Paniyaram – Chutney and sambhar
  • Poori – Potato Masala/ channa masala

Did I miss anything? If yes, comment on them; let’s enjoy recollecting some yummy combos.

Usually, Adai is prepared with lentils and rice. To add a healthy fibre touch to our diet, I used Quinoa and a little rice. Like Quinoa Idli, Quinoa Bisi bele bath, this is yet another fusion recipe – Indian style welcome in the home. Do you have leftover Adai batter and are too bored to repeat it for the second day? Try kunukku, a tasty evening snack 

Tiffin recipes in TMF

Recipe with idli/dosa batter in TMF

Adai recipes

Quinoa Adai

protien rich Quinoa is not only healthy but also goes well in many Indian dishes. This Quinoa Adai is loaded with lot of good stuff. Tasty and healthy tiffin.

5 from 1 vote

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Course: Adai

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 4 minutes minutes

Total Time: 14 minutes minutes

Author: Vidya Srinivasan

Ingredients

• Quinoa - 1/4 cup + 1 tbsp
• Boiled Rice Boiled Rice used for making Idli/Dosa - 2 tbsp
• Toor dal - 1/4 cup
• Channa dal - 1/3 cup
• Moong dal - 2 tbsp
• Onion - 1 big finely chopped
• Red chillies - 3
• Curry leaves - few
• Coriander leaves - few
• Ginger - 1/2 tsp peeled
• Asafetida - a generous pinch
• salt - as needed
• Coconut Oil - to cook

Instructions

• Soak all the lentils, Quinoa and Rice together for about 2 - 3 hours
• Drain the water, and Grind into a coarse batter along with red chillies and ginger. Add the required amount of water and  prepare a batter thicker than idli/dosa batter
• Add onion, coriander leaves, curry leaves, hing, and salt
• Heat an iron skillet on medium flame,  once its hot add oil and add two ladles full of batter and spread into a thicker adai drizzle some oil
• After one side is cooked well, Idli Milagai Podi | Gun Powder drizzle oil and cook another side. Serve with jaggery / aviyal/ chutney/podi/sambar

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Notes

1. If you prefer softer Adai increase the amount of moong Dal and reduce channa dal
2. 3 tbsp of urad Dal can also be added for soft Adai. Ferment the batter if you are using urad Dal
3.  Raw rice can be used instead of Quinoa
4.  Varagu arisi, brown rice can be used instead of quinoa
5.  Regular oil can also be used for cooking

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Ingredients

Quinoa – 1/4 cup + 1 tbsp

Boiled Rice (Boiled Rice used for making Idli/Dosa) – 2 tbsp

Toor dal – 1/4 cup

Channa dal – 1/3 cup

Moong dal – 2 tbsp

Onion – 1, big, finely chopped

Red chillies – 3

Curry leaves – few

Coriander leaves – few

Ginger – 1/2 tsp, peeled

Asafetida – a generous pinch

Salt – as needed

Coconut Oil – to cook

How to make quinoa adai with step-by-step pictures:

• Soak all the lentils, Quinoa, and Rice together for about 2 – 3 hours
• Drain the water, and grind into a coarse batter along with red chillies and ginger. Add the required amount of water and  prepare a batter thicker than idli/dosa batter
• Add onion, coriander leaves, curry leaves, hing, and salt
• Heat an iron skillet on medium flame. Once it’s hot, add oil and add two ladles full of batter and spread into a thicker adai. Drizzle some oil
• After one side is cooked well, Idli Milagai Podi | Gun Powder oil, and cook the other side. Serve with jaggery / aviyal/ chutney/podi/sambar