Multigrain Adai – Healthy breakfast / Dinner – Paruppu Adai
Multigrain Adai is a non-fermented, seasoned dosa-variety prepared from the batter made of rice and five variety of legumes. This multigrain adai is a healthy alternative for dinner or breakfast, especially when you run out of dosa batter. I never tried this dish until my friend prepared it for dinner on a get-together recently. It was so tastier than the traditional adai that we prepare using Rice and Toor dhal which made me prepare this tasty adai the very next day; And now it is here for you. 🙂
Over to Multigrain Adai Recipe from Homemaking Delight…
Health Benefits of Legumes – As an excellent source of Carbohydrates, protein and fiber, legumes are highly satiating. It promotes bowel regularity and helps to keep blood sugar level in check. Legumes are cholesterol-free and contain no saturated fat.
Multigrain Adai- Healthy Indian Crepe/Dosa variety – Paruppu Adai
Idli Rice (Boiled Rice) – 1 cup
Toor Dhal,Moong Dhal, Chana Dhal, Urad dhal, Green Gram – 1 cup (all together)
[Toor Dhal – Thuvaram Parupu
Moong dhal – Pasi Paruppu
Channa dhal – Kadalai Paruppu
Urad dhal – Ulundhu
Green gram – Pasi Payaru]
Red Chillies – 5 or 6
Ginger – 1/2 inch
Hing / Asafoetida – 1/2 tsp
Salt & Water as required
Oil – 1 tblsp (+ few tblsps for making adai)
Mustard seeds – 1 tsp
Onion – 1/2 cup (finely chopped)
Curry leaves – few
Cilantro – 3 tblsp (finely chopped)
- Wash and soak the rice and dhal together in water for 6 hours or overnight.2. Drain the water and grind the dhal and rice with red chillies, ginger and salt in mixer grinder with required water to make the batter (thinner than dosa batter but not necessarily smooth). Let it stay at room temperature for 3 hours (optional).
5. Heat tawa and pour a ladle of batter in the form of circle from outside to inside. Add a tsp of oil on adai and let it get cooked.6. Once it’s cooked, flip the adai and cook the other side. Repeat the same with the remaining batter to make more adai dosas.
- Serve it hot or warm with Aviyal (the best match for your Adai), ghee, butter or chutney of your choice.
- You can make your adai immediately after you prepare the batter, but I recommend to let the batter sit at room temperature for 3 hours before consuming.
Seasoning the batter is totally optional. Skip it, if you want and just add chopped cilantro.
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