Brown Rice Adai
Brown rice adai recipe with step by step photos that is served for breakfast or dinner.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Brown Rice - 1 cup
- Chana Dal - 1/2 cup
- Toor Dal - 1/4 cup
- Urad Dal - 1/4 cup
- Yellow Moong Dal - 1/4 cup
- Whole dry red chilies - 5
- Cumin seeds - 1/2 tsp
- Fennel Seeds - 1/4 tsp
- Garlic - 2 small cloves
- Salt - to taste
- Onion (finely chopped - 1)
- Ginger (grated - 1 tsp)
- Asafoetida - 2 fat pinch
- Drumstick leaves - 1/2 cup
- Groundnut oil - to cook
Instructions
- 1
Wash brown rice and the lentils (dals) together and soak in enough water for 6 to 7 hours. I soak both rice and dals together.
- 2
Add the soaked ingredients either to a mixie jar or wet grinder.
- 3
Add fennel seeds, cumin seeds, garlic pods, whole dry red chilies and grind everything together to a coarse batter using required amount of water.
- 4
The batter should be thick like idli batter. Transfer the batter to a vessel. Add salt and mix well.
- 5
You can either make adais immediately or give it a resting time of minimum 2 hours before you cook.
- 6
Add finely chopped onions, grated ginger, asafetida, drumstick leaves (you can also add coriander or curry leaves) to the batter and mix well.
- 7
Heat a tawa, add a ladle full of adai batter and spread it all around into a circle. Drizzle few drops of oil all around.
- 8
Wait for the bottom side to cook to a golden brown. This should take 1-2 min over medium-low flame.
- 9
Once done, gently flip the adai and let the other side cook as well.
- 10
Remove on to a plate and continue with the rest of the batter.
- 11
Serve this brown rice adai hot with aviyal, butter, jagerry and chutneys.