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Adai is a favorite dosa item both at my and my hubby's place. Dad really loves adais and he gets all excited when he hears "Adai for dinner". Adai with moringa leaves is a classic way of preparing it. Here in most parts of the US we do not get moringa leaves (murunga keerai). But that does not stop me from making these tasty and protein packed dish.
Ingredients:
Soaking time - 4 hrs
Preparation time - 20 mins
Idli Rice / Parboiled Rice- 1 1/2 cups
Toor dhal - 1/2 cup
Chana dhal - 1/2 cup
Moong dhal - 1/2 cup
Quinoa - 1/2 cup (optional)
Dry Red Chillies - 8
Pepper corns - 1/2 tsp
Asafoetida - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - about 10
Salt - 1 1/2 tsp or to taste
Method:
Wash and soak the rice, dhals and quinoa together for 4 to 6 hrs. Soak the dry red chillies in little water for 30 mins, this ensures smooth grinding of the chillies. In a wet grinder or mixer grinder (blender), grind the rice-dhal-quinoa mixture with red chillies and pepper corns until not so fine. This batter should be slightly coarser than the idli batter. When it is almost done add the cumin seeds, torn curry leaves and salt and give a pulse. The consistency of the batter should be slightly thinner than idli batter. Heat a dosa tawa/flat griddle and pour about 1/2 cup of batter and use the back of the spoon to spread the batter into thin pancakes in a circular motion. Spray some oil and allow to cook until you see light brown shade at the bottom. Flip and cook for another 2 mins. Flip again and fold in half. Serve hot topped with a pat of butter and coconut chutney.
Note: Adding quinoa is purely optional. Traditional adai does not have quinoa. I am trying to sneak in quinoa in soups, salads and dosas as much as possible because of its protein content. The fat in quinoa makes this adai soft and requires less/no oil to cook and also makes it extra crispy. Next time I would substitute half of the rice with quinoa.
Sending these Scrumptious Adais to Nayna's Flavors of South India and Radhika - Let's Cook - Scrumptious Breakfasts.
Soaking time - 4 hrs
Preparation time - 20 mins
Idli Rice / Parboiled Rice- 1 1/2 cups
Toor dhal - 1/2 cup
Chana dhal - 1/2 cup
Moong dhal - 1/2 cup
Quinoa - 1/2 cup (optional)
Dry Red Chillies - 8
Pepper corns - 1/2 tsp
Asafoetida - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - about 10
Salt - 1 1/2 tsp or to taste
Wash and soak the rice, dhals and quinoa together for 4 to 6 hrs. Soak the dry red chillies in little water for 30 mins, this ensures smooth grinding of the chillies. In a wet grinder or mixer grinder (blender), grind the rice-dhal-quinoa mixture with red chillies and pepper corns until not so fine. This batter should be slightly coarser than the idli batter. When it is almost done add the cumin seeds, torn curry leaves and salt and give a pulse. The consistency of the batter should be slightly thinner than idli batter. Heat a dosa tawa/flat griddle and pour about 1/2 cup of batter and use the back of the spoon to spread the batter into thin pancakes in a circular motion. Spray some oil and allow to cook until you see light brown shade at the bottom. Flip and cook for another 2 mins. Flip again and fold in half. Serve hot topped with a pat of butter and coconut chutney.
Note: Adding quinoa is purely optional. Traditional adai does not have quinoa. I am trying to sneak in quinoa in soups, salads and dosas as much as possible because of its protein content. The fat in quinoa makes this adai soft and requires less/no oil to cook and also makes it extra crispy. Next time I would substitute half of the rice with quinoa.
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