A protein packed meal, so versatile you can have it as your breakfast or even dinner. Or like me, have it for breakfast and lunch, both! Adai, is traditionally a south Indian snack item, made of mixed dals and rice. I made it more nutritious by replacing the rice with quinoa.
SERVES 16-18 ADAI
INGREDIENTS
¼ cup each of 4 kinds of dals (chana dal, urad dal, green moong dal and tur dal)
½ cup of quinoa
1 tbsp fenugreek seeds
A pinch of hing (asafoetida)
1 tsp red chilli powder
Salt to taste
1 tsp cumin powder
A handful of curry leaves
METHOD
Soak all the dals and quinoa along with fenugreek seeds. Wash them all well and soak overnight or for 4-6 hours.
After soaking, drain the water completely. Add to the blender along with a generous amount of hing (asafoetida), red chilli powder, salt, cumin powder and curry leaves. Blend into a coarse batter, adding water as required.
Once batter is ready, pour a ladle on a tawa, and spread it a bit thick. Cook on both sides, exactly like a dosa. Serve along with any chutney of your choice. There are a variety of options in the chutneys page.
#adai #dosa #southindian #quinoa #protein #breakfast #pancake glutenfree #vegan
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