‘Adai’ is a protein packed traditional south Indian pancake prepared using 4 – 5 different lentils and rice, a regular breakfast/snack dish easy to prepare needing no fermentation. I will be posting this Quinoa Adai as my second post towards our blog hop.
To cut down on the carbohydrate load, I have substituted rice with quinoa. Quinoa is a super grain (pseudo grain since its in fact a seed) with all the essential amino acids, as also B Vitamins, iron, phosphorous, magnesium, potassium, Vitamin E. The protein content in 100 grams is said to be higher than brown rice, potatoes, even barley and millet. Its also easy to digest.
However do ensure good rinsing of the grain to remove the saponin coating which makes it bitter and is also said to be a toxin.
quinoa – 1/4 cup
de-husked split black gram – 1/4 cup (urad dal)
split pigeon peas – 1/4 cup (tuvar dal)
split green gram – 1/4 cup (mung dal)
fenugreek seeds – 1 tsp (methi dana)
dry red chilies – 3-4 (use as per tolerance) (I used 1 long mild red chili and 3 spicy red chilies)
salt to taste
oil to prepare the pancakes
optional additions to the batter – finely chopped onion, fresh coriander finely chopped.
- quinoa - ¼ cup
- yellow split peas - ¼ cup (chana dal)
- de-husked split black gram - ¼ cup (urad dal)
- split pigeon peas - ¼ cup (tuvar dal)
- split green gram - ¼ cup (mung dal)
- fenugreek seeds - 1 tsp (methi dana)
- dry red chilies - 3-4 (use as per tolerance) (I used 1 long mild red chili and 3 spicy red chilies)
- salt to taste
- oil to prepare the pancakes
- first, was all the lentils with water well and drain.
- now wash quinoa under running water placing it over a fine sieve and rubbing the same with your hands to remove the outer bitter coating.
- now adding the dry red chilies with the lentils and quinoa in a bowl, add additional water 3 times the entire quantity immersing them. soak this for 2 - 4 hours
- then, drain and grind all the lentils with quinoa, red chilies adding some additional water to make a smooth paste.
- add salt to taste and mix well.
- heat up a skillet. to prepare the skillet add few drops of oil over it and spread using an absorbent kitchen towel (paper) in such a way as to cover the skillet but not visible.
- once the skillet is well heated, reduce the flame to medium and pour a rounded ladle full of batter in the middle and spread in a circular motion outwards using the back of the ladle to form as thin a spread as possible.
- now drizzle few drops of oil along the edge and over the spread.
- allow this to cook for 2-3 minutes until you notice the edges lifting up slightly. the under-surface would have browned.
- now, flip using a flat spatula and cook again until the other side browns up.
- remove onto the serving plate. serve with chutney/ chutney powder/sambar/avail. I have always eaten any adai with powdered jaggery.
References : wikipedia