Multigrain Adai

Adai and Avial is the a popular dish in Chennai and further south. But I grew up eating Adai with Sugar, which I love the most, because the spiciness and sweetness together tastes great.

Adai itself is healthy, Vegan and Gluten free. But this recipe is extra healthy.

Cooking Time : 5-10 min
Serving Size : 10-15 Adai

Ingredients : 

For Soaking & Grinding

1. Brown Rice - 3/4th of a cup

2. Quinoa - 1/4th of a cup

3. Channa Dal - 3/4th of a cup

4. Toor Dal - 1/4th of a cup

5. Fennel Seeds - 1 tbsp
6. Hing - 1tsp

7. Red chillies - 15 numbers(Increase and decrease based on your spice level)

To mix with batter before cooking

5. Onion- 1/2 cup finely chopped

6. Chopped Curry leaves - as needed

7. Slices coconut - as needed

8. Coriander leaves - finely chopped - a handful

Steps:

1. Soak brown rice, quinoa, channadal and toor dal for a minimum of 5-8 hours.

2. In a Grinder/Blender, add fennel seeds, hing and redchillies . Grind them then add the soaked ingredients and grind it until it become coarse. 

Tips : Don't grind the batter to a fine paste, it has to be coarse.

3. If you are making it right away - Add salt as needed, chopped onions,curry leaves,sliced coconut and coriander leaves. If not, keep just the batter in the refrigerator without adding salt, onions etc. You can add it whenever you make it.

Tips : Keep it as Dosa batter consistency

4. In a hot pan, make it like a dosa/pancakes, add a tsp of oil and do not cover it. Once the top part is done, flip it and cook for another minute or two.

Ready to Serve!!

You can enjoy this with Sugar or Coconut Chutney or Avial, depending on the time and energy you have:)