I had half a packet of brown rice in the pantry and had no inspiration to try some new dish with it. When I remembered to soak rice for Adai, I replaced regular rice with brown rice and the soaked it along with the other pulses.
Not sure how the taste would be, I prepared this adai for breakfast and there was no objection of any kind. There was not much difference in taste but I realized it was healthier than the regular version....
Update: I just found out that this is the 101st Breakfast recipe @ Seduce Your Tastebuds!!!!
I used :
Brown rice - 4 cups
Mixed lentils - 2 1/2 cups [ toor dal, moong dal, gram dal, urad dal, kidney beans and adzuki beans]
Red chillis 10 [ adjust to taste
Cumin seeds - 1 teaspoon
Ginger- 2" piece
Asafoetida powder - a large pinch
Salt to taste
- Soak the rice, dal and red chillis for atleast 8 hours / overnight.
- Drain the water and wash mix with fresh water.Drain.
- Grind this rice- dal mixture in batches ,adding ginger, cumin seeds and asafoetida.Use a little water to grind but take care that the batter is not too watery.
- Remove the batter into a vessel and add salt.Mix well
- Heat a griddle and pour a ladle full of batter in the centre and spread it to a circle.
- Drizzle oil if you like.
- When the edges come off the griddle, flip it over and cook for a couple of minutes till done.
- Serve hot with a side dish of your choice
Other Adai varieties.....
- You can use any variety of lentil for this recipe.
- As with the other adai varieties, this one too needs no fermentation time.
- You can add chopped onions, curry leaves/ mint leaves / drumstick leaves , grated coconut / carrots etc to the batter.
Adai -prepared in the usual method
Oats Sago Adai
Ragi Adai with herbs
Some side dishes that goes well Adai....
Tomato Onion Chutney
This Day That Year...
2010 - Paneer Parotta
2009 - Tang Hu Lu - A Chinese street snack
2008 - Paruppu vadai - Deep fried lentil fritters
Labels: Morning Raga, Split Moong Dal Recipes, Vegan varieties