Ingredients

The following ingredients have 15 Servings
  • ½ cup Quinoa
  • ½ cup Brown rice
  • ¼ cup Whole Green gram dal / Whole Moong / Pachai Payaru
  • ¼ cup Whole Masoor dal (with skin)
  • ¼ cup Whole Urad dal (with skin)
  • ¼ cup Horse gram lentil / kollu
  • ¼ cup Chana dal / kadalai paruppu
  • 6 Red chilies
  • 4 Green chilies
  • ¼ tsp Asafetida
  • few Curry leaves
  • to taste Salt
  • 1 cup Onion (finely chopped)
  • Oil (to make the adai / crepes)

Instruction

  • Measure the quinoa, brown rice and all the lentils into a bowl. Wash it well and soak them together for 4 to 6 hours.
  • I usually soak them late morning and then grind it to make adai for dinner or soak it at night to make adai for breakfast.
  • Drain the water and then grind them along with red chilies, green chilies, salt, asafetida and curry leaves. My mother grinds the batter a little coarse for adai whereas I like it smooth. So, depending on your preference you could grind it a little coarse or smooth. Add just enough water to make it like a dosa batter.
  • Add the chopped onions to the batter and mix well.
  • Heat a griddle / cast iron pan and pour a ladle full of batter. Spread it around to make a thin crepe. Again, my mother makes adai thicker and I like them thinner. So spread it based on your preference.
  • Make a hole in the center and spread oil around the crepes and in the center. The hole in the center helps to cook the adai well.
  • Cook it on both the sides until golden brown and serve hot.
  • We love our adai with vellam and vennai / Jaggery and butter. Serve it with Aviyal or any chutney of your choice.