Quinoa has more protein, antioxidants, minerals, and fiber than many other grains. It’s also gluten free.This South Indian style adai made with quinoa is very healthy, easy to make and also tastes very delicious. I have made this quinoa adai without rice, so it is diabetic friendly also. Today we will learn how to make Quinoa Adai following this easy recipe.
Wash and saok quinoa, bengal gram, tur dal, green gram (whole green moong dal/pachai payaru), urad dal and fenugreek seeds for 3 hours.
Grind it coarsely adding red chillies, green chillies, cumin seeds, hing and salt needed. The batter should neither be too thick nor thin. It should be of spreading consistency. You do not have to ferment the batter.
Add finely chopped onions and coriander leaves to the batter.
Heat a tawa, pour a ladle of batter in the center and spread it in a circular motion.
Drizzle a tsp of oil around the adai and cook the adai on medium heat.
Once the corners starts lifting up, flip it over to the other side and drizzle another 1/2 tsp of oil.
Cook until done and enjoy soft and super tasty quinoa adai hot with any chutney of your choice. It tastes good even when cold.
Adai Batter Storage – The plain batter (without onions and coriander leaves) can be stored in the refrigerator for 2-3 days. So add onions only to needed batter.
Check out more Quinoa recipes and other food grain recipes HERE
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