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!
Servings: 15 servings
Calories: 106kcal
Equipment
- bowl
- Cast Iron Pan
- spatula
- Blender
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
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