BM #125 Week 2 Day 2 -
The recipe starting with the letter Q is always a tricky one but with Quinoa on hand I knew it would be a fairly easy one to crack.
In my current diet, I am avoiding rice and so I replaced the rice with the millet I had handy. The Adais turned out super flavorful and very filling too.
Quinoa 1 cup
Moong Dal 1/2 cup
Urad Dal 1/4 cup
Kuthiraivali / Barnyard Millet 2 cups
*Red Chilies 4-5
Salt as needed
Oil as needed to pan fry the Adais
* I took the short cut. I added 2 teaspoons of crushed red chili flakes after the batter was ground.
Method Of Preparation -
Wash and soak quinoa, moong dal, red chilies, urad dal and barnyard millet separately for about 4-6 hours. I soaked them overnight.
Drain and grind them individually adding as little water as needed. Mix all the batters, cover and set aside in a warm place for fermentation. My batter fermented well after 10 hours.
Add in the needed salt and mix well. Adjust the consistency of the batter by adding a little water. It should be the typical Dosa batter consistency.
Heat the griddle, pour a ladleful of batter and spread in a circular motion. Spray oil on the sides, cover and allow the underside to cook.
Remove the cover, flip the adai and cook the other side for a few seconds.
Remove the adai from the griddle and continue with the rest of the batter.
Serve with any chutney and / or sambar.
Preparation Time 20 minutes + Soaking Time 6 hours + Fermentation Time 10 hours
Makes approximately 20-24 Adais
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This is fantastic Harini, so healthy as well..I have a similar recipe that we all love..haven't used moong in it..will try this!
This is a very healthy adai. Good amount of proteins make it ideal for kids too. The adais look delicious!