The batter stays fresh for 3 to 4 days under refrigeration. (if using them dal with skin on then you need wash off the skin before grinding). It’s a good idea to sneak quinoa this way for the fussy kids. I made my batter like While there are many fans of Dosa, Adai is one of the healthiest variety of dosa one should definitely try.
I don’t see the soda ingredient in your recipe. The batter works good for dosa, making it easy to spread on the tawa. Looks so delicious with all those sides. Mix this with the urad dal batter along with salt and cover to ferment. Contains No Rice. Use your wooden spatula to make a tiny hole once the batter is poured and spread. Actually the dosas did turn crispy. If you prefer crispy adai dosa, please include 1/2 cup of rice to the recipe and reduce the quantity of Quinoa by half a cup. You can use gota urad dal or white urad dal too. Though I make different types of adai, have not thought about making paniyaram. Whole dry red chillies – I have used Pandi Chillies for the spice. Better when served hot! Whole Green Moong and Split Yellow Moong Dal – For this recipe, I have used two varieties of Moong Dal. await your reply. Adai makes a filling breakfast or a hearty brunch. But this one sure sounds so healthy, and hearty. Note – The hole you see in the middle of the dosa is usually how South Indian’s make Adai. The ingredients require soaking and once they are ground, the dosa can be made immediately.
I like the addition of horsegram in this adai and replacing rice with quinoa is brilliant. I too usually make paniyaram next day with leftover batter. The best part about this recipe is that you can always substitute ingredients with what is available in your pantry.
If you prefer crispy adai dosa, please include 1/2 cup of rice to the recipe and reduce the quantity of Quinoa by half a cup. You may include the fenugreek seeds either in dal or rice. The next day rinse the rice, quinoa and urad dal. But last night, I made the batter thick.
What’s the secret? For non-sticky appe or paniyaram, please add couple of tbsp of rice flour and/or semolina to give it a crispy exterior and soft centre. Kindly share. If you plan to ferment, please use it within 24 to 48 hours because the batter turns very sour or “khatta”. However, traditionally Adai Dosa batter is never fermented. I tried exactly using the same measurement and it came out fine, a bit tough. Tried it and was an instant hit. Tips & Tricks for making Idli Dosa Batter, How to store Curry Leaves – How to keep curry leaves fresh for a long time, Ridge Gourd Shrimp Curry – பீர்க்கங்காய் இறால் மசாலா, Garlic Chutney – Poondu Chutney – Spicy Garlic Chutney, Potato Kurma – உருளைக்கிழங்கு குருமா செய்வது எப்படி, Chana Butter Masala – How to make Chana Masala. If you need colour, add kashmiri red chillies. Quinoa Adai Dosa is a protein rich, No Rice, South Indian Breakfast recipe. For those of you worried about your idlies not being fluffy enough, here is a tip that will never fail, in any kind of idly batter. Thanks, Horsegram along with Moong is interesting in Adai. can u tell me what is Quinoa please as so far i have never heard this.
Adding quinoa into it makes it even more healthy. Horsegram or Kollu – I don’t need any reasons to include this superfood in our diet. As I mentioned in my earlier feedback, I made this twice.
Soak idli rice, quinoa and urad dal separate bowls filled with enough water. Learn how your comment data is processed.
That’s a nice idea. Share it with us! Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do). I’ve been trying to incorporate this in our Indian cooking and found Idlis are the best way to introduce this new grain. This site uses Akismet to reduce spam. If you are gluten sensitive, avoid this. A recipe for passion is always simmering ! Use of no rice and no fermentation is a lovely idea here ! Mullai, Awesome recipe. It turned out great.
Thanks again for the posting. Traditionally, white butter or vennai is served but I had none in my refrigerator so had to make do with the salted butter. Please subscribe to our website to receive all the delicious recipes in your mail box.
adai dosa with all the ingredients like quinoa, horse gram and other dals sounds fully protein rich . This batter can be used to make paniyaram or appe. This can be eaten with a side of chutney, podi and any leftover kuzhambu or curry. Quinoa pronounced as Keen-wa /Kin-wa is grain like seed which is packed with nutrition. Lovely share! Adjust the quantity of the red chillies according to your preference. You can gradually adjust the proportion to 1:1 once you get acquainted with the taste. One shouldn’t miss eating Adai with butter and Vellam (jaggery) combination. Grind it using some fresh water into a thick paste. The next day rinse the rice, quinoa and urad dal. Note – Always place the red chillies at the bottom (near the blade) so that it grinds well. Other Healthy Protein Rich Breakfast Recipes. Completely agree with you. Gently mix and scoop them into the idli moulds and steam for 7-8 minutes over medium flame. The Quinoa Adai Recipe is Vegan but I would suggest making the dosa with ghee or clarified butter, especially for kids for a wholesome and healthy meal. Idlis – I am not sure if my family will agree:-) though I would love it. With quinoa, horse gram and all the other legumes, quinoa adai dosa definitely becomes a rich protein breakfast. Urad dal – 1.5cup Flip the dosa once one side has cooked and pour oil on all sides and in the centre. Moong Dal is lighter on the stomach. The only downside is the color of idlis and the dosas don’t keep crispy for too long. Then the quinoa, this is a perfect way to use more of it for my diabetic husband. A spicy chutney and Sambar makes it a filling brunch during weekends. Click here for -> About. They taste like regular idlis but with little sticky feel, the colour of it will be pale bone white. Whole Urad dal soaked Soak idli rice, quinoa and urad dal separate bowls filled with enough water. Drain all the water used for soaking and add them to a mixer grinder jar. you can use quinoa prewashed and organic( from costco),when u are cooking rice which is a g8 alternative and kids wont even know that….for adultsI tried substitute instead of rice which turned out awesome…hope this helps……. If you like adding onions to adai batter, I would recommend removing some part of the batter in a separate vessel or container and adding onions to it. I used whole black dal with skin and thats why used the fenugreek in rice.
I chose my key ingredient ‘Quinoa’ to make this delicious South Indian Breakfast Recipe. I read somewhere quinoa can also be made into a ‘podi mix’ just like paruppu podi…In the picture Dosa looks fabulous for sure. Flip the dosa once the side has cooked and pour oil on all sides and in the centre. I always love to have adai with a dollop of butter too.
Please also note that this is a basic batter for the Quinoa Adai Dosa. I regularly use quinoa in place of rice with sambar, rasam ,and curries. That plateful looks so satisfying. Serve it as breakfast or brunch with a side of Sambar and Chutney. Addition of quinoa makes it healthier. Switch off and let it rest for few seconds. I soak this overnight usually because its convenient. In a broad steel vessel, measure and add all the ingredients for Quinoa Adai Dosa. Save my name, email, and website in this browser for the next time I comment. Moong Dal is lighter on the stomach.
What’s not to like in this recipe? Wash all the ingredients couple of times and soak them with some dry whole red chillies. Quinoa – I replaced Rice with Quinoa. Thank You Mullai.
Also loved the idea to make appe with this batter. I am Mullai Madavan, who is cooking and curating content for this portal. Thanks…. Your email address will not be published. You can use melted ghee or clarified butter too. And your quinoa adai dosa with horse gram and lentils sounds protein rich and absolutely nutritious.