Quinoa Adai / Quinoa Brown Rice Adai - Easy Quinoa Indian Recipes!

Quinoa Adai / Quinoa Brown Rice Adai is the first Quinoa recipe in my blog. I wanted to try this healthy grain recipes for long time. After moving to Aurora, The Whole Foods Market is only few miles from my house where i can get all Organic Produce from fresh fruits, veggies, all grains, flours, millets and everything organic for an affordable price. I bought Organic Quinoa, Millets, Oats and few other stuffs there and have been using it in my daily cooking.

Quinoa Adai, South Indian Adai is one of the healthiest protein rich meal which is best for breakfast or dinner.
Now-a-days instead of rice I am using Quinoa or millets or Oats to make it even more healthy and wholesome. I have already shared the Mixed beans Adai, Oats Brown Rice Adai, Oats Pesarattu recipes. This Quinoa Adai is also prepared the same way with mixed dal/lentils, Brown rice and Quinoa. You can also replace Quinoa with any desired millets. I have tried Foxtail Millet Adai the same way instead quinoa.

Few Information about Quinoa is a pseudocereal, pseudo means "false" that is not belong to the grass cereal family, rather belongs to Spinach group. The word "quinoa" is pronounced "KEEN-wah." Quinoa which is also called a superfood because of its high nutritive value. Quinoa is rich in Protein than other grains and millets but less than that of in legumes and beans. Quinoa is a gluten free grain which is high in fiber, Antioxidants, magnesium and phosphorous. The gluten free nature really helps in easy digestion. Quinoa has now been singled out by the FAO as a food with "high nutritive value". To know more health benefits abour Quinoa, click here.Now off to the recipe...

Preparation Time : 6-7 hrs Cooking Time : 20-25 minutes

Makes About   20 Dosa

Ingredients

1. Quinoa        1 cup
2. Brown Rice      3/4 cup
3. Tuvar Dal         3/4 cup
4. Chana Dal        1 cup
5. Masoor Dal      1/2 cup
6. Urad Dal       1/4 cup
7. Moongdal(yellow or green)   1/4 cup
8. Chilli Powder    1 tbsp
9. Cumin Seeds    2 tsp
10. Fennel seeds    1 tsp
11. Garlic    1 clove
12. Salt    to taste

Other Ingredients

1. Onion    1 large(finely chopped)
2. Cilantro   1/4 cup(finely chopped)
3. Ginger    1-2 tsp(finely chopped)
4. Hing   1/4-1/2 tsp
5. Oil    as needed to toast Adai

Method

• Wash Quinoa, Brown rice and dals in running water using colander/strainer. Then soak quinoa separately and brown rice and dal together with enough water for 6-7 hours.
• I usually soak it around 10-11 am and grind it by 5 or 6 pm for dinner Or soak overnight and grind it in the morning and use it for breakfast.

• After that in a blender or grinder first add cumin seeds, fennel seeds, garlic clove and drained quinoa and run for a minute.
• Then add the soaked and drained brown rice and dals, add chilli powder and blend it to a little coarse batter using enough water.

• The batter consistency should be thick like idli batter.
• Transfer the ground batter to the bowl, add enough salt and finely chopped onions, ginger, cilantro, hing and mix well.
• You can use this batter right away or set it for 1-2 hrs and use it.

• Heat a tawa/griddle, smear it with oil pour a laddle full of batter.
• Spread it in circular motion to a thick dosa.
• Drizzle oil in and around the dosa/adai and cook it in medium heat.
• After 2 minutes or when it started turning brown flip other side and cook for another 2-3 minutes.
• Then remove from the tawa and serve adai with any desired spicy chutney or avial.

Notes:
Adai batter can be used instantly but if you let it for 1-2 hrs setting time, your Adai will turn nice golden brown and very flavorful.
The adain in the main pics are dark brown because i made the dosa the next day morning, where as the adai in the step wise pictures are used instantly after grinding. There will not be more difference in the taste.
Always refrigerate the left over Adai Batter.
If you like, you can also make a tempering with mustard seeds, channa dal, curry leaves and add it to the batter.
With the same measurement instead of Quinoa, you can use Foxtail Millet/Thinai or Varagu or Samai.