That plateful looks so satisfying. As you rightly mentioned we can add any lentils available in the kitchen and still never go wrong. They are thicker than a dosa so couple of adai’s are quite filling. Using the same batter for paniyaram is a winner! Chana Dal (Kadala Paruppu or Bengal Gram Dal), Water as required to soak + Grind + adjust batter consistency.
It’s a good idea to sneak quinoa this way for the fussy kids.
Welcome to spiceindiaonline.com your ultimate source for Indian recipes online. Thanks, Horsegram along with Moong is interesting in Adai. Please note that while the other ingredients take couple of hours to soak, whole green moong takes more than 5 hours of soaking time. I hardly make chutney with adai, that I have to try first. Its quite mild when made this way and doesn’t interfere much with the taste. Kindly share. Horsegram or Kollu – I don’t need any reasons to include this superfood in our diet. Note – The consistency of the batter depends on you so add water accordingly. This quinoa adai dosa with horse gram and lentils sounds so protein rich and absolutely delicious. Gently mix and scoop them into the idli moulds and steam for 7-8 minutes over medium flame. Completely agree with you. Lentils like Toor Dal or Arhar Dal, Masoor Dal or Red Lentils can also be included. Quinoa – I replaced Rice with Quinoa.
Serve hot dosa with sambar and a chutney of your choice. I definitely want to try out this recipe as soon as possible as I’m always on the look out for filling and different Sunday Brunch options. Thank you Mayuri and I hope you enjoy the Adai as your next Sunday brunch. Moong Dal is lighter on the stomach. Scoop the idlis and serve with hot chutney or podi. I used whole black dal with skin and thats why used the fenugreek in rice.
I regularly use quinoa in place of rice with sambar, rasam ,and curries. I always love to have adai with a dollop of butter too. The Quinoa Adai Recipe is Vegan but I would suggest making the dosa with ghee or clarified butter, especially for kids for a wholesome and healthy meal. Please also note that this is a basic batter for the Quinoa Adai Dosa. The batter stays fresh for 3 to 4 days under refrigeration.
Keep the batter texture as slightly coarse. Tried this recipe? Taking this recipe to the A to Z challenge this month wherein we choose to cook with key ingredients Alphabetically.
Use Organic ghee for best results. To the ground batter, add salt and hing or asafoetida. Modest, friendly and hardworking. When you drop a dollop of the ground urad dal batter in water, it should float and thats the right conistency. The next day rinse the rice, quinoa and urad dal. If you prefer crispy adai dosa, please include 1/2 cup of rice to the recipe and reduce the quantity of Quinoa by half a cup. The ingredients require soaking and once they are ground, the dosa can be made immediately. Mix well and get ready to make dosa. I love adai dosa. A recipe for passion is always simmering ! They taste like regular idlis but with little sticky feel, the colour of it will be pale bone white. Actually the dosas did turn crispy. I used whole black dal with skin and thats why used the fenugreek in rice.
The next day the batter will be doubled and look airy. Though I make different types of adai, have not thought about making paniyaram. I too usually make paniyaram next day with leftover batter.
Wash all the ingredients couple of times and soak them with some dry whole red chillies.
The power packed adai with quinoa ,horsegram and other dals is just our kind of weekend meals.Liked the details explanation of all your recipes makes it much easier to understand. This can be eaten with a side of chutney, podi and any leftover kuzhambu or curry. Quinoa soaked after rinsing twice . methi seeds-1 spoon. The only downside is the color of idlis and the dosas don’t keep crispy for too long. Thanks so much.
Tips & Tricks for making Idli Dosa Batter, How to store Curry Leaves – How to keep curry leaves fresh for a long time, Ridge Gourd Shrimp Curry – பீர்க்கங்காய் இறால் மசாலா, Garlic Chutney – Poondu Chutney – Spicy Garlic Chutney, Potato Kurma – உருளைக்கிழங்கு குருமா செய்வது எப்படி, Chana Butter Masala – How to make Chana Masala. I hope you enjoy making the paniyarams. This morning I made mini idlis for my 4yr old son, they were super fluffy and tasted great ,(he eats plain mini idlis with nothing to dip) he loved it. Easy, healthy, vegetarian breakfast recipe that contains a mix of lentils, legumes and quinoa. This dosa doesn’t require fermentation. Grind it using some fresh water into a thick paste. Other Healthy Protein Rich Breakfast Recipes. What’s not to like in this recipe?
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