Multigrain Adai Recipe – Paruppu Adai – Healthy Tiffin

Multigrain Adai – Healthy breakfast / Dinner – Paruppu Adai

Hi folks,

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…

Multigrain Adai from Homemaking Delight

Multigrain Adai 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

Serves 3-4

Ingredients:

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

To Temper

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)

Preparation Method:

  1. Wash and soak the rice and dhal together in water for 6 hours or overnight.IMG_25622. 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).

IMG_25633. Heat oil in a pan and add mustard seeds. Once it splutters, add curry leaves & onions and saute until it’s translucent.IMG_25654. Add the seasoning to the batter with cilantro and mix it well.

IMG_25685. 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.IMG_25726. Once it’s cooked, flip the adai and cook the other side. Repeat the same with the remaining batter to make more adai dosas.

Multigrain Adai from Homemaking Delight

Multigrain Adai from Homemaking Delight

  1. Serve it hot or warm with Aviyal (the best match for your Adai), ghee, butter or chutney of your choice.

IMG_2579Tit-Bits:

  1. 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.

  2. Seasoning the batter is totally optional. Skip it, if you want and just add chopped cilantro.

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