Quinoa Adai

          Though I have been cooking quinoa for so many years now, I have been using it only, in the place of rice in pilafs or just cooked it as such or with some rice and used it with sambar and curries. Only now, I have started using it in dosa batter and muffins and the next in that list is this Quinoa Adai. This is not a big recipe, we make it the same way as regular adai, using quinoa in the place of rice, the adai came out well and the quinoa gave a nice taste to the it..

Need To Have

• Quinoa - 3/4 cup
• Idli Rice - 1/4 cup
• Chana Dal/ Bengal Gram - 1/2 cup
• Tuvar Dal/ Split Pigeon Peas - 1/4 cup
• Moong Dal/ Husked Split Green Gram - 1/4 cup
• Urad Dal/ Husked Black Gram - 1 tablespoon
• Dried Red Chillies - 4
• Fennel Seeds - 3 teaspoons
• Onion - 2 medium, chopped finely
• Chopped Coriander - 1 cup
• Curry Leaves - 20, roughly chopped
• Salt to taste

Method

          Wash and soak the rice and quinoa together for 4 - 5 hours. Wash and soak the chana dal, tuvar dal, moong dal and urad dal together for the same time.

          Grind the rice and quinoa with the red chillies into a fine mixture and remove. Next grind the soaked dals with the fennel seeds into a coarse mixture and add it to the ground quinoa.

           Add the chopped onions, coriander and curry leaves, salt and mix everything together into a slightly thick batter.

          Heat a pan, grease it with oil, then pour a ladle of batter, spread it in a circular motion, drizzle some oil, cover and cook for a couple of minutes on medium heat, once the bottom is cooked and golden brown, flip and cook the other side till brown spots appear. Remove and serve it warm with some chutney.

Note
Usually adai batter is very thick, but I prefer to have a it like a thin pancake batter, so that we can spread it nicely.
Can also add some grated coconut for extra taste.
Adai batter is not fermented.