Quinoa Brown Rice Adai | Vegan and Gluten Free Crepes
A delicious and flavorful crepe made with quinoa and brown rice along with several lentils making it an healthy breakfast. A gluten free and Vegan recipe!
Breakfast, Main Course
Indian, South Indian
brown rice adai, how to make adai, quinoa adai, quinoa and brown rice crepe, whole grain crepe
Author: Sandhya Ramakrishnan
Quinoa - 1/2 cup
Brown rice - 1/2 cup
Whole Green gram dal / Whole Moong / Pachai Payaru - 1/4 cup
Whole Masoor dalwith skin - 1/4 cup
Whole Urad dalwith skin - 1/4 cup
Horse gram lentil / kollu - 1/4 cup
Chana dal / kadalai paruppu - 1/4 cup
Red chilies - 6
Green chilies - 4
Asafetida - 1/4 tsp
Curry leaves -few
Salt - to taste
Onion - 1 cupfinely chopped
Oil - to make the adai / crepes
Measure the quinoa, brown rice and all the lentils into a bowl. Wash it well and soak them together for 4 to 6 hours.
I usually soak them late morning and then grind it to make adai for dinner or soak it at night to make adai for breakfast.
Drain the water and then grind them along with red chilies, green chilies, salt, asafetida and curry leaves. My mother grinds the batter a little coarse for adai whereas I like it smooth. So, depending on your preference you could grind it a little coarse or smooth. Add just enough water to make it like a dosa batter.
Add the chopped onions to the batter and mix well.
Heat a griddle / cast iron pan and pour a ladle full of batter. Spread it around to make a thin crepe. Again, my mother makes adai thicker and I like them thinner. So spread it based on your preference.
Make a hole in the center and spread oil around the crepes and in the center. The hole in the center helps to cook the adai well.
Cook it on both the sides until golden brown and serve hot.
We love our adai with vellam and vennai / Jaggery and butter. Serve it with Aviyal or any chutney of your choice.