Quinoa (pronounced kinwa) is a naturally gluten free grain that is rich in protein with all essential amino acids and has very high fiber compared to any other grain, also high in minerals like magnesium and iron. So we all are aware of the goodness of quinoa but tried to explain it again in this recipe as well because whenever I post quinoa recipes people ask me what is quinoa? So this explanation is for all those friends!
Quinoa adai is a delicious Indian savory pancake made out of quinoa, lentils and rice. This quinoa adai loaded with health and goodness needs to be in our monthly diet as it is wholesome and also tasty. A simple grinding process yields delicious adai/ pancake which can be served with some sambar, chutney or just with chutney powder/ podi. Yes this recipe involves making of a batter which requires no wet grinder and just the blender/ mixie will do the job. Quinoa adai is a super soft and spongy pancake that will be adored by anyone and most importantly if you like to prepare healthy recipes then this is just right for you! Try this simple and beginner version adai recipe at home and make your diet a healthy one. So lets get to the making!
Adai tastes good with the below side dishes:
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Ingredients For grinding
- Quinoa – ½ cup
- Raw rice – ½ cup
- Toor dal – ¼ cup
- Moong dal – ¼ cup
- Channa dal/ Bengal gram – ¼ cup
- Whole urad dal – 2 tbsp
- Dried red chilli – 4
- Cumin seeds – ¼ tsp
- Salt – to taste
- Onion – ¼ cup (finely chopped)
- Curry leaves – a spring
- Oil – as required to make adai
* 1 cup = 160 ml
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How to make Quinoa adai with step by step images
- In a bowl add white quinoa, raw rice, toor dal, moong dal, channa dal and urad dal. Wash and soak in enough water for 5 hours. (I used 2 cups of water to soak the ingredients)
- After 5 hours drain them water and keep it aside as it will be used for grinding. In a blender add soaked ingredients, salt, dried red chilli and cumin seeds. Grind it into slightly coarse batter using little water. The adai batter need to be thick with flowing consistency. I used around ½ to 3/4 cup water for grinding the batter.
- Now transfer the batter in a bowl and keep it aside for 2 to 3 hours. If you want to use the batter immediately you can use it but leaving it for 2 to 3 hours in room temperature enhances its taste a bit.
- Now add chopped onions and curry leaves to the batter and mix it well.
- Heat a tawa, pour a ladle of batter in tawa and spread it thick like medium sized pancake. Drizzle some oil in the sides and cook in medium flame. (You can see that the adai has lot of holes, which is an indicator of perfect batter) When sides brown flip the adai gently and cook the other side too in medium flame. When the both sides look done transfer it to a plate and serve it hot with sambar/ aviyal!