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.
Servings: 12 adais
Calories: 120kcal
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