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Quinoa Brown Rice Adai
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5 from 10 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 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Main Course
Cuisine: Indian, South Indian
Servings: 15 servings


  • Quinoa - ½ cup
  • Brown rice - ½ 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 - ¼ cup
  • Red chilies - 6
  • Green chilies - 4
  • Asafetida - ¼ tsp
  • Curry leaves  -few
  • Salt - to taste
  • Onion - 1 cup 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.