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