Brown rice adai

      Adai is a kind of dosa or pancake made with rice and lentils. I have already posted a recipe for adai here. I usually add a variety of lentils to this though traditionally only three kind of lentils is used in the adai. Here I have replaced the white rice with brown rice and also tried adding black eyed beans to it. Though there is no significant difference to the taste. Adai tastes delicious anyway. And it gives an immense satisfaction of using healthy ingredients like brown rice and highlyproteinecious pulses.

Print Recipe
Brown rice adai Yum
Course breakfast
Servings
Ingredients
Course breakfast
Servings
Ingredients
Instructions
  1. Soak the brown rice and lentils for 4-5 hours. Then grind it to a paste along with the dried red chilllies with the help of a grinder or mixer adding water as necessary.Tear the curry leaves and add it to the batter along with the hing and salt. Mix everything well together.
  2. Fermentation is not required,if not using immediately, store the batter in the refrigerator.
  3. Add little water so that the batter is of a pouring consistency. Heat a dosa tava/girdle. Pour a ladle of batter on it. Flatten it to a thick circle with the base of the ladle. Add oil on the sides. When the bottom is cooked, flip and cook on the other side also.
Recipe Notes

     Serve immediately with milagai podi, avial or  tastes great even with some butter or jaggery.

(Black eyed beans is also known as  chawli ,lobhia, cow peas,Allasandalla, karamani)

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22 thoughts on “Brown rice adai”

  1. I’ve always used brown rice in adai – no one can tell the difference and it’s a great way to sneak in some fiber! 🙂

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