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quinoa and brown rice adai
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5 from 42 votes

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!
Prep Time10 minutes
Cook Time30 minutes
Soaking time -4 hours
Total Time4 hours 40 minutes
Course: Breakfast, Vegan Breakfast
Cuisine: Indian, South Indian
Diet: Vegan
Servings: 15 servings
Calories: 106kcal


  • bowl
  • Cast Iron Pan
  • spatula
  • Blender


  • ½ cup Quinoa
  • ½ cup Brown rice
  • ¼ cup Whole Green gram dal / Whole Moong / Pachai Payaru
  • ¼ cup Whole Masoor dal with skin
  • ¼ cup Whole Urad dal with skin
  • ¼ cup Horse gram lentil / kollu
  • ¼ cup Chana dal / kadalai paruppu
  • 6 Red chilies
  • 4 Green chilies
  • ¼ teaspoon Asafetida
  • few Curry leaves
  • to taste Salt
  • 1 cup Onion finely 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.


Expert tips
  • Soak the quinoa, brown rice and lentils in adequate water. The lentils swell up a little when soaked.
  • If using all whole lentils with skin, soak them a little longer. Whole lentils takes time to soften and it is also better for digestion.
  • I have added onions in the quinoa adai dosai batter. We can skip the onions or use chopped cabbage or grated carrots or a mix as well. We can add grated yellow pumpkin / squash as well. Onions though add a very distinct and wonderful flavor.
  • Cast iron pan works the best when making adai. The slow and even cook alows the adai dosai to become crispy.
  • Make a hole in the center of the adai dosai or even a couple more. Add a little drop of oil in all the holes. This helps in even cooking of the adai.


Calories: 106kcal | Carbohydrates: 20g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 42mg | Potassium: 171mg | Fiber: 5g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg