Whole grains adai
Regular Adai dosai is prepared using variety of lentils. I did try a different adai with whole grains like kambu / pearl millet, quinoa, barley, whole wheat, oats along with split black gram and raw rice. Healthy way to eat our favourite food which goes well with any spicy chutney.
Ingredients: Serves 4
Adai batter:
- 1/4 cup – Kambu / Pearl millet / Bajra
- 1/4 cup – Barley
- 1/4 cup – Whole wheat / Kodhumai
- 1/4 cup – Quinoa
- 1/4 cup – Oats (i used instant or 1 minute oats)
- 1/4 cup – Split black gram / Ulunthu
- 1/4 cup – Raw rice
- 1 tsp – Peppercorns (as needed)
- 1 tsp – Cumin seeds
- Salt as needed
- Water as needed
Seasonings:
- 1 no – Onion (chopped finely)
- 1 tbsp – Curry leaves (chopped finely)
- 1 tbsp – Coriander leaves (chopped finely)
Preparation method:
- Wash and soak all the items given for adai batter except cumin seeds and peppercorns for at least 5 to 6 hours. Grind them coarsely along with cumin seeds, peppercorns and required salt, by adding water little by little to a adai batter consistency.
- Add chopped onion, chopped coriander leaves and curry leaves to the adai batter, mix well everything together.
- Now adai batter is ready. Heat a tawa and spread the batter like we make for adai dosai. Drizzle oil and cook on both the sides till golden brown. Serve hot with coconut or spicy tomato chutney or idly powder.
Notes:
- Grind the adai batter coarsely not too smooth. Once the batter is ready you can make your adai right away.
- You can increase or decrease peppercorns according to your spice level.
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