Adai is a South Indian cousine made with rice and lentils. I have posted Adai & Avial recipe year back. Traditionally it is made of rice and four to five different lentils. It is one of my favourite which my mom makes and with jaggery it's just awesome.
Nowadays people are aware of this millets which our ancestors used and lived in a healthy way. This is an awesome recipe which is very healthy. Its need not to be fermented and you can just make it quicker. I bought quinua to have instead rice but my kids and hubby did not like it. They just loved the millet upma. So I stopped making to have with sambar or rasam. Thought to test this adai and I did not tell them that this is Quinua :-) Normally they kids have one adai and I should give them a pressure to have atleast half more. This time its just opposite and they just loved it. It was very yumm and tasty. Try this yummmy adai and stay healthy :-)
INGREDIENTS:
Quinua - 1 1/2 cups
Channa dhal - 1/2 cup
Toor dhal - 1/2 cup
Moong dhal - 1/2 cup
Urad dhal - 1/4 cup
Fennel seeds - 1 tsp
Red chillies - 10
Turmeric powder - 1/4 tsp
Onion - 1 finely chopped
Garlic - 3 to 5 cloves finely chopped
Coriander leaves - 1/4 bunch finely chopped
Salt - as needed
HOW TO MAKE:
Wash quinua and all other dhals and soak it for 5 to 6 hours. Soak red chillies separately in a bowl of water for 30 to 40 mins.
In a mixie / blender add soaked ingredients, red chillies,fennel seeds and needed salt. Make not too much fine batter or not too much coarse batter by adding enough water. I always prefer the coarse way so that the adai will be very soft and crispy.
In a batter add finely chopped onions, coriander leaves, chopped garlic and turmeric powder. Blend well and add water if it needed. The consistency should be like idly batter, not thick or watery.
Heat dosa tava and spread ladle full of batter and make thick adai as shown in the below pic. Pour little oil around the adai and let it get cooked.
Once it changed its color little brown add bit more oil on the adai and then flip over it to other side and cook until it turn into golden brown.
Cook both sides as shown in the below picture.
Serve hot with Aviyal. We just had with jaggery and it was wowwww :-)
TIPS:
Drumstick leaves can be added and it will be yum to the core.
Add more red chillies for the spicy adai and jaggery is the cool combo for this adai.
Add green moongdhal, channa dhal (chole) too along with other dhals.
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