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. Adai is a traditional South Indian breakfast, a great protein and iron-rich start for a healthy day. My Amma used to prepare this breakfast growing I remember how I emptied my plate quickly and wait for the second batch. Unlike other dosai, Adai takes a little longer time to cook but it’s worth waiting for it. My Amma prepares a traditional Iyer-style Adai - no onion version. After my marriage, my mil cooked Adai with onion. I loved this version as it enhanced the taste. Except for the onion addition, both mothers’ Adai preparation is the same.
I think about Some breakfast classic combo
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 combo. Usually, Adai is prepared with lentils and rice. To add a healthy fibre touch to our diet I used Quinoa and 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 is a tasty evening snack
Tiffin recipes in TMF
Recipe with idli/dosa batter in TMF
Adai recipes
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 drizzle oil and cook another side. Serve with jaggery / aviyal/ chutney/podi/sambar
