Brown Rice Adai Dosai Recipe | Brown Rice Adai | Brown Rice & Lentil Crepes | Protein Dosa

Thursday, June 18, 2020

Brown Rice Adai Dosai Recipe | Brown Rice Adai | Brown Rice & Lentil Crepes | Protein Dosa

I have already shared the recipe of regular adai dosai in the blog. Whenever I think about reducing weight or restricting the intake of white rice, I always go for millets or brown rice. So, the wholesome protein-rich adai dosa when made with millets or brown rice can be had without any guilt. I clicked this recipe more than two years back and finally, it is making its way to the blog. Please check out the below millet based recipes as well:

Kuthiraivali Khara Pongal

Samai Arisi Sakkarai Pongal

Ragi Karupatti Kozhukattai

Ingredients:

To Grind:
Brown Rice - 1/2 cup
Chana Dal - 1/2 cup
Yellow Moong Dal - 3 tblsp

Toor Dal - 3 tblsp
Urad Dal - 1 tblsp
Dry red chilli - 4(adjust as needed)
Cumin seeds - 1/4 tsp
Fennel Seeds - 1/4 tsp
Ginger - 1 inch piece
To Mix:
Onion - 1(finely chopped)
Coriander leaves - 1(finely chopped)

Asafoetida - generous pinch
Salt - as required
While making adai:
Sesame oil/Ghee - as required

Method:

1. Take the required brown rice, channa dal, moong dal, tuvar dal and urad dal in a wide bowl.

2. Wash everything really well and soak it for 3 to 4 hours.

3. Drain the soaked water and transfer it to a blender. Along with this add the dry red chilli, cumin seeds, fennel seeds and garlic. Grind it all together to a coarse batter by adding required water. Transfer it to a mixing bowl. Now, add the chopped onion and coriander leaves.

4. Along with this add the required asafoetida and salt. Mix it well.

5. Heat a tawa, take a ladle full of batter and spread it into a round-shaped adai. Drizzle some oil/ghee. When the bottom turns golden brown, flip and cook the other side as well. Transfer it to a plate.

Serve it with Coconut chutney, Idli Milagai Podi, Jaggery and Aviyal.

Points to remember:

Grind the batter coarsely and fermentation is not required for this batter. However, I grind it in the evening and allow it to rest for an hour before making the adai. The remaining batter can be refrigerated for next day use.
Along with this batter, you can add drumstick leaves to make it more healthy.
Since we are adding a lot of dals, add sufficient ginger and asafoetida for better digestion.
Normally, adai is made thick with a little hole in the middle. If you want to spread it thin like our regular dosa then you can make the batter little watery and sprinkle the chopped onions above it.