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.