Adai is a type of crepe from South India which is usually made using different lentils and rice. It makes for a protein-rice and healthy breakfast option and can also be had as a full meal for lunch or dinner. This recipe I am sharing today uses a mix of lentils and millet along with oats, making it an extremely nutritious dish. You can serve this adai along with some onion and tomato chutney or a regular coconut chutney. Since the lentils, millet and oats need to be soaked overnight, you need to plan this the previous day if you want to serve it for breakfast..:)
This healthy breakfast recipe was shared by Dr. Varuna Roa, who has a PhD in Food Science and Nutrition, and over 13 years of experience in the field – specializing in target group-based nutrition campaigns, content creation, new product development, consumer insight, menu planning, awareness workshops, wellness related expertise and helps individuals and corporates, embrace healthy regimes. She has been kind enough to share some of her recipes with me to present to all of you as part of the Tuesday Health Series on my channel.
Multi-grain AdaiCourse: Balanced Meals, Breakfast, Health Recipes, Pancakes and Crepes, Rotis and Breads, adai, adai recipe, adai dosa, adai dosa recipe, adai dosai ragi adai, adai avial, ada dosa, adai recipe tamil brahmin, side dish for adai, adai dosa recipe by chef damodaran, ada dosa recipe, millet adai, nombu adai recipe, crispy adai recipe, adai in english, thavala adai recipe, crispy adai dosa recipe in tamil, indian breakfast recipe, indian breakfast, indian breakfast ideas, south indian breakfast, easy breakfast recipes indian, indian breakfast options
Rolled Oats – ¼ cup
Whole Ragi – 2 tbsp
Mixed dal – ½ cup+2 tbsp
Urad Dal – 2 tbsp
Methi Seeds – ½ tbsp
Ginger – ¼ inch piece
Green Chilli – 1 or 2, depending on spiciness needed
Curry Leaves – a few
Peppercorns – a few
Jeera – ½ tsp
Coriander Leaves – a few
Salt – as per taste
Onion – 1 small, chopped fine
- Soak the oats, ragi, mixed dal, urad dal and methi seeds in water overnight.
- Once soaked, rinse them well and then grind it to a fine batter along with ginger, chilli, curry leaves, peppercorns, jeera and coriander leaves.
- Add water as needed to make it into a dosa batter like consistency.
- Transfer this to a bowl and add the chopped onions and salt. Mix well.
- Heat a pan and once hot, pour a ladle full of the batter onto it. Spread it evenly like for dosa.
- Cook it on medium heat. Once the bottom browns and crisps up, flip it over and cook the other side too.
- Serve it hot with a chutney of your choice.