Moms definitely have the ability to surprise you : with their ability, their adaptability to newer thoughts and ideas.
Why am I rambling about mom and motherhood when the title reads Quinoa Adai ?
Coz thats exactly what happened : Mom served me this Adai one morning with Ridge gourd Chutney (Peerkangai Thogayal), and I had more than my usual portion.
Mom : So, did you like it ?
Me : (absent-mindedly whatsapping on my phone) : Yes I liked it a lot. The adai was different
Mom :Yes, it was made of Quinoa.
Me : (almost jumping out of the chair) : wow ! Thats a great recipe !!
Mom : must go on your blog, isnt it ?
Its comforting to know that she's adapted to technology and ideas quicker than us.
And the real story she told me was that my kitchen had tooo many bags of quinoa when she did her weekend kitchen inventory.
I winced : those were the exact bags that poor hubby had to lug back from New York on several of his trips , when I was in that frame of mind as if to conquer all veg / vegan recipes with Quinoa
(am I the only one who buys and promptly forgets !! ???)
And thus the Adai was born.
Whatever the reason, its another healthy breakfast that can also double as weekend dinners.
If you are joining us today on the JTTC (Journey Through the Cuisine) blogathon this month, here's a list of recipes dishes out for the month so far:
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Over to Quinoa Adai : A Vegan, GF recipe : couldnt ask for more 🙂
Serving suggestions : Any of these 20+ chutney varieties.
Prep time : 15 mins + 5 hours of soak time + 20 mins of Grind time + 8-10 hours of fermenting
Makes : 15- 20 medium sized adais
Ingredients:
- Quinoa - 1 cup
- Moong Dal - ½ cup
- Urad dal - ¼ cup
- Raw rice / Dosa rice - 2 cups
- Red chillies - 6-8
- Salt - to taste
- Oil - to steam-fry the dosa - about ¼ teaspoon for each dosa (for crispy ones, use upto 1 teaspoon / dosa)
Method:
- Wash & Soak the rice , quinoa and dals separately. Towards the end of the soaking period, soak red chillies in the dal too.
- Grind all of them separately to a smooth batter.
- Add salt, mix them, let it ferment overnight or for min 6-8 hours. Mix well once fermented. Add a little water to adjust to Dosa batter flowing consistency : it should be neither too thin or thick
- Heat a griddle, once hot, take a ladle and spread the batter in a circular motion.
- Drizzle very little oil, cover and cook for 1-2 mins, flip and cook for 30 seconds
- Serve hot with Chutney or Sambhar
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
MySpicyKitchen says
Isn't it nice when mothers start giving ideas for the blog? Adai is mouthwatering and nice lighting on the pictures.
Suma Gandlur says
These adai are nutritious and looking very good. I make them but haven't fermented the batter.
vaishali sabnani says
Moms are amazing , they are more experienced so naturally their dishes are super hit , just like this adai . Fantastic Kalyani .
Gayathri Kumar says
That is a nice nutritious adai Kalyani. Looks so yum..
Srivalli says
That's a good choice...I love adai of all grains..this must have been interesting too..
Srividhya says
Great pick and same pinch. I picked quinoa too.
Pavani says
You are not the only one Kalyani. I have bins and bins of flours and grains in the 'spare' fridge in the basement and more on the shelves 🙂 This quinoa adai is a great recipe -- thank your mom for the recipe.
Amara’s cooking says
Such a healthy and nutritious adai, love it.:)
Priya Suresh says
Super pick for Q, healthy and nutritious adai definitely.
Harini R says
The fermented batter makes these adais a little different I guess. Love these nutritious adais.
Smruti Ashar says
I used quinoa too, but in a different way. Such an amazing pick you got there for Q. The adai look absolutely stunning!
cookingwithsapana says
So soft and healthy adai.Love the pictures.
Chef Mireille says
I love how your mom thinks of recipes for your blog also!!!
Sandhya Ramakrishnan says
What a perfect choice with Quinoa! I have so many flours that at times I have no clue of what they are....
The Pumpkin Farm says
no u have company....one day come over and i will show u one section in my kitchen which has ingredients i probably may never use and will go straight to the museum built in my name - if ever.....btw this quinoa thing, i am done with, it is outrageously expensive, i have one last batch which i will use to make this beautiful adai and thats it