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Home » Breakfast

Published: Jul 19, 2015 · Modified: Dec 28, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Brown Rice Adai – Brown Rice And Lentils Crepe

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This brown rice adai is a healthier alternative to traditional adai which is usually made with white rice. But switching to brown rice does not really compromise on the flavors and can be a good recipe to make for dinner. Paired with butter and brown sugar, they form an excellent combination that is really tasty and would entice you to go for more.

I am blogging about the guilt-free indulgences that I practice at my home this week and believe in making simple swaps to whole grains and flours made of whole grain and eliminating processed food from our everyday diet can bring a big change.

Adai Made With Brown Rice in a pan.

I am working towards that goal and I work on different substitutions to make in the recipes that we commonly make with more processed ingredients.

One ingredient which also happens to be the staple for South Indians is rice. My family cannot live without Thayir saadham (yogurt rice) and yesterday I had swapped the rice to steel-cut oats to make Oats thayir saadham.

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My today’s recipe is Adai which is a crepe made with rice and lentils. In today’s recipe, I have swapped the white rice with brown rice and also used lentils with skin to make it more fiber-rich and less processed.

The lentils used in the adai can be mixed or matched and there is no hard set of rules of which lentil to use or not to use. Using more channa dal / Kadalai paruppu yields crispier adais.

More Moong dal / Payatham paruppu yields softer adais. More Urad dal / Ullutham paruppu yields more dosai like texture. I have used equal quantities of 4 different lentils and most of them with the skin to make it less processed and fiber-rich.

I love my adais with (only with) vellam (jaggery) and vennai (butter). My kids have taken over my taste buds and luckily my husband also likes it the same way.

I make adai once a month at least and have been making it this way for over a year. In this Adai Made With Brown Rice, there is absolutely no compromise on the flavors (in fact they taste much better) and is definitely a swap we can make for better.

Brown Rice Adai top with butter.

Preparation time – 10 minutes plus about 4 hours of soaking time
Cooking time – about 5 minutes per adai
Difficulty level – easy

Ingredients to make Adai Made With Brown Rice – (Makes 12 adais)

  • Brown rice – 1 cup
  • Masoor dal – ¼ cup
  • Whole urad dal (with skin) – ¼ cup
  • Split Moong dal (with skin) – ¼ cup
  • Channa dal – ¼ cup
  • Red chilies – 4
  • Green chilies – 2
  • Onions – 1 cup (finely chopped)
  • Curry leaves – few
  • Salt – to taste
  • Oil – to make the adais
3 Rice Adai in a pan.

Procedure -

  • Wash and soak the rice and lentil together for about 4 hours.
Rice and lentil in a bowl.
  • Drain the mixture and then grind it with salt and chilies. It is up to one’s preference to grind it coarse or fine. I sort of make it neither too smooth nor too coarse. Also the consistency of the batter should be sort of on the thicker side and not like dosa batter.
Rice and lentil paste in a bowl.
  • Add the curry leaves and the chopped onions to the batter and mix well.
  • Heat the pan and then make a crepe with couple of ladle of the batter. Once again depending on your preference, you could make the adais thicker or thinner. My mother likes it thicker and softer whereas I like it thinner and crispier. Make a small hole in the center of the crepe after spreading. This allows the adais to cook well in the center as well. Pour about a teaspoon of oil around the adai and let it cook till golden brown.
  • Flip it to the other side and let it cook on the other side as well.
Fliping Adai and cooking.
  • Remove and serve the Adai Made With Brown Rice hot with vellam (jaggery) and butter or with aviyal or sambhar.
Brown Rice And Lentils Crepe is ready.

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Adai Made With Brown Rice

Adai Made With Brown Rice

This brown rice adai is an healthier alternative to traditional adai which is usually made with white rice. But switching to brown rice does not really compromise on the flavors and can be a good recipe to make for dinner.
5 from 13 votes
Print Pin Rate
Course: Breakfast, Quick and Easy, savory snack
Cuisine: Indian
Diet: Gluten Free, Low Fat
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 12 adais
Calories: 120kcal
Author: Sandhya Ramakrishnan

Equipment

  • saute pan
  • spatula

Ingredients

  • 1 cup Brown rice
  • ¼ cup Masoor dal
  • ¼ cup Whole urad dal with skin
  • ¼ cup Split Moong dal with skin
  • ¼ cup Channa dal
  • 4 Red chilies
  • 2 Green Chilies
  • 1 cup Onions finely chopped
  • few Curry leaves
  • to taste Salt
  • Oil to make the adais

Instructions

  • Wash and soak the rice and lentil together for about 4 hours.
  • Drain the mixture and then grind it with salt and chilies. It is up to one’s preference to grind it coarse or fine. I sort of make it neither too smooth nor too coarse. Also the consistency of the batter should be sort of on the thicker side and not like dosa batter.
  • Add the curry leaves and the chopped onions to the batter and mix well.
  • Heat the pan and then make a crepe with couple of ladle of the batter. Once again depending on your preference, you could make the adais thicker or thinner. My mother likes it thicker and softer whereas I like it thinner and crispier. Make a small hole in the center of the crepe after spreading. This allows the adais to cook well in the center as well. Pour about a teaspoon of oil around the adai and let it cook till golden brown.
  • Flip it to the other side and let it cook on the other side as well.
  • Remove and serve the Adai Made With Brown Rice hot with vellam (jaggery) and butter or with aviyal or sambhar

Nutrition

Calories: 120kcal | Carbohydrates: 24g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 29mg | Potassium: 65mg | Fiber: 4g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!

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« Paruppu Podi | Spiced Lentil Powder For Rice
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Reader Interactions

Comments

  1. nancy says

    January 31, 2022 at 3:45 pm

    5 stars
    interesting. what exactly are adais?

    Reply
  2. Jacqui says

    January 30, 2022 at 1:54 pm

    5 stars
    What a clever spin on the French Crêpes! So delish!

    Reply
    • Sandhya Ramakrishnan says

      January 31, 2022 at 10:36 am

      Thanks

      Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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