With people becoming more health conscious, the use of quinoa, flax, etc. have been on the rise. For my part, I bought a big box of quinoa and used it only in a handful of dishes so far. Quinoa has a nutty taste like wheat rava and we bonded instantly. The family on the other hand did not care much and I decided to disguise it and this is the first attempt where I have replaced most of the rice with quinoa.
Adai is a savory crepe made with rice and lentils normally. Quinoa does replace rice very well and no one at home could guess the mystery ingredient. Adai is packed with protein from the lentils and adding quinoa to it made it even more healthy. I have a ton of dishes in mind using quinoa and I am sure you will love them all. The recipe for the traditional adai can be found here. Off to the recipe.
Quinoa Adai
Lentil and quinoa packed savory crepes.
Ingredients:
- idli rice - 1/2 cup
- quinoa - 3/4 cup
- toor dal - 1/2 cup
- channa dal - 1/2 cup
- urad dal - 1/4 cup
- red chillies - 3
- salt - to taste
- asafoetida - a pinch (perungayam)
- onion - 1/2 cup - chopped
- curry leaves - few
- cilantro - 1/2 cup - chopped (coriander leaves)
- oil - as needed
Instructions:
Soak rice and quinoa together and the dals together for about 5 hours.
Blend rice, quinoa and red chillies coarsely and then add the dals and blend further using water as needed. We want a batter to be of pouring consistency, but not too runny.
To the batter add salt, asafoetida, onion, curry leaves and cilantro. Mix well.
Heat a tawa and pour a ladle of batter on it. Spread to form a circle and drizzle about 1/2 tsp of oil around the edges. Flip over in a few minutes to cook the other side. When both sides are cooked and golden brown, adai is done.
Serve with sambar/kuzhambu, chutney or avial.
2 years ago: Spinach Masiyal with Garlic
Pictorial
1. Soak rice and quinoa together and the dals together for about 5 hours.
2. Take rice, quinoa and red chillies in a blender.
3. Blend coarsely using water.
4. Next add the dals to it and blend further using water as needed. We want the batter to be of pouring consistency, but not too watery.
5. Batter ready.
6. To the batter add salt, onion, asafoetida, curry leaves and cilantro.
7. Mix.
8. Heat a tawa and pour a ladle of batter on it. Spread to form a circle. Drizzle about 1/2 tsp oil around the edges.
9. Flip over in a few minutes and allow the other side to cook.
10. When both sides are cooked and golden brown, adai is done. Serve with sambar/kuzhambu, chutney or avial.
Crispy, tasty adai ready.
Enjoy!Linking to DIO – Lentils/Legumes and Vegetables and Vegan Thursday.
Thank you! have been looking for a quinoa recipe for so long!
That looks delish and is healthy, bravo! I will try it out and come back to give you my feedback.
Do you have any recipes for dosa? How do you recognise fermentation is done correctely? Thank you!
The batter after fermentation would have increased in volume and will be fluffy and light when stirred. Here is the link to the dosa.
http://cooksjoy.com/blog/2011/06/masala-dosa-rice-crepes-with-spicy-filling.html
Nice way to use quinoa…Adai looks crispy n yummy
Looking forward more such healthy quinoa recipes..
Adai looks fantastic, nutritious..
The Adai indeed is very perfectly protein packed. Is it the pickle that you have served the adai with? If yes, can ou please share its recipe?
It is store bought tomato pickle.
I have posted a couple of tomato pickle recipes earlier. Here are the links.
http://cooksjoy.com/blog/2011/12/tomato-pickle-with-masala.html
http://cooksjoy.com/blog/2011/10/tomato-pickle.html
yummy and looks perfect
Bookmarking this so delicious and so healthy adai… I am also looking to try my hands on various quinoa recipes… hope to see more here!!!
Sowmya
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