Multi grain Adai can also be said as Multi grain Indian crepe or Multi grain Adai pancakes which is an extremely healthy and nutritious dish. Adai is prepared with a combination of many essential multi grain lentils such as rice, urad dal, channa dal, toor dal, moong dal and green gram mixed with dried red chillies, asafoetida and fresh curry leaves.
Multi grain Adai is a deliciously healthy, savoury and stomach filling snack served at breakfast. It goes well with lime pickle, mint-coriander coconut chutney or eaten with some chunks of jaggery. A blob of white butter served with the hot steaming dosa hits the spot and gives a glazing shine to the adai. This is a very popular south Indian breakfast dish especially prepared in most Tamilian homes.
The name Multi grain Adai itself sounds too healthy and believe me it’s very tasty too. Packed with amazing flavours and loads of proteins and vitamins, multi grain adai can be made with a number of lentils/ grains including rice to make this dish perfectly delectable, appetizing and nutritious. Adai tastes good with anything served in the side, be it a dollop of fresh white butter, any variety of chutney of your choice, pickle or avail.
With the combination of a variety of lentils/ grains and rice, this dish is a super wholesome meal to relish. Multi grains are brilliant and healthy food choices as they contain enormous nutrients. Multi grain means that all parts of the grain kernel such as bran, germ and endosperm are all used. It can also be said that a food that contains more than one type of grain is multi grian.
Adai dosa is a popular south Indian pancake made with lentil and rice. This is considered to be the most nutritious among all dosas as it has all the goodness of lentils & rice. Adai is a delicacy of Tamilnadu and a healthy breakfast dish as lentils are a good source of protein and dietary fiber. Adai is also known as paruppu adai in southern India. It makes a complete wholesome nutritive breakfast especially good for growing kids.
The rice and lentils are soaked in water for few hours and then ground to a coarse batter. To this fresh tender curry leaves are added which actually enhances the flavour of the adai dosa.
Recipe of Multi grain Adai:
Rice - 1 cup
Tur dal - 1 tbsp
Channa dal - 1 tbsp
Red chillies - 3-4 nos
Curry leaves - few
Urad dal - 1 tsp
Yellow moong dal - 1 tsp
Masoor dal - 1 tsp
Hing - pinch
Salt - to taste
Oil for frying
- In a bowl put in the rice, channa dal, toor dal, dry red chillies and curry leaves. Add water, wash the ingredients well. To this add in the urad dal, yellow moong dal, masoor dal, pour water, wash nicely once and drain off the water. Put in the hing, salt and water till all the lentils are soaked properly and rest aside for at least for 3-4 hrs.
- Drain the water and grind them in a blender to a coarse paste.
- Take a flat non stick pan and pour 1 spatula batter in the pan and spread evenly from inside out.
- Drizzle some oil at the edges of the adai and to the center. Cook it on medium flame.
- Brown it on one side and then flip over to the other side for a minute.
- Fold and serve hot with coconut chutney or pickle.
In India, lentils/ dal is a part of our daily meal. Vegetarians mainly depend on this as it’s a rich source of protein. Dal is included in many ways in our daily meal. From breakfast to lunch, snack to dinner, they are a number of dishes where dals are included. Sambar, lentil stew, is one of the most common dish that is prepared daily in every south Indian family or a simple flavourful Dal tadka is a popular north Indian dish.
Adai made with a mix of split and husked chickpea (chana dal) is a very nutritious dal, low in fat, high in protein and usually added to quick snacks, salads and delicious main courses. Chana dal is extensively used in Indian cooking. Chana dal is combined with greens or vegetables like ridge gourd and squashes to make mouth-watering side dishes. Chana dal goes very with spinach.
Chana dal has a nice taste, nutty and meaty flavour. Turai dal is another important ingredient that is used in the Adai. It is one of the most prominent lentils easily available and exhibits a thick gelatinous meaty consistency. The split lentil (tur dal) is slightly sweet, having nutty flavor, easily digestible and amalgamates easily with other spices quickly. Feel free to use any and all kinds of beans you have on hand.
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