Multigrain Adai

Because of work I had to move away from home, and in the process explored different cuisines. And after marriage when we moved to the States, it widened even more. Friends share their bond, emotions and food. This leads you to cook favorite dishes of your friends in your kitchen, and once the family approves, it becomes a regular affair. One such is this multigrain Adai. We got lot of friends from different parts of South of India, and we’ve invaded beyond Idli and Dosa. To list a few are Pesarattu, Adai, Appam, Paniyaram, Neer Dosa, Puttu, Idiyappam etc. And my little man approved all of them in no time.

This Adai is bit different from the traditional one and I cooked to clean up my pantry before the next grocery shopping. But the texture came out so good that, I felt if I didn’t scribe it and publish it, probably I will be the one who would miss the outcome of the experiment.

Here goes the recipe for Multigrain Adai:

Ingredients for Multigrain Adai :

1. Whole Green Gram or Moong Beans : 1/4 cup
2. Black Grams or Skinned whole Urad Dal – 1/4 cup
3. Split Pigeon peas or toor Dal – 1/4 cup
4. Channa Dal – 1/4 cup
5. Multi colored Quinoa – 1/2 cup
6. Idli Rice or any variety of short grained par-boiled rice – 1 cup
7. Dried Red chilies – 5
8. Ginger – 2 cm long
9. Curry Leaves – handful
10. Asofoetida or Hing – a pinch
11. Coconut oil – for cooking

Steps of Preparation for Multigrain Adai:

1. Soak all the grains for overnight.

   

2. Bring all the soaked ingredients and dry it with red chillies, ginger, curry leaves and asofoetida and grind them into a paste.

   

3. Make sure not to make too much watery, but to a flowing spreadable consistency.

   

4. Heat a griddle, brush some coconut oil to the griddle and spread the batter in round manner.

   

    

   

5. Season, few drops of coconut oil on top of the spread batter and let it cook till golden brown on both sides.

   

   

6. Serve it with coconut chutney.