Few days back I saw some Insta story template where people were asked to mention 3 essentials that you always find in their fridge. For me its Idli/Dosai batter, tomatoes, pressure cooked Dal. If there is batter breakfast/dinner is sorted. Tomato is something I use in most of the gravies. Paruppu +nei + sadham is my little one’s standard lunch along with koottu or poriyal. This Brown Rice Adai batter is my favorite way to include lentils, legumes & complex carbs. You don’t need to Idli Rice for this recipe. If you don’t have any Brown Rice or any of the lentils/legumes that are mentioned in my ingredient list beloe you can add your own choice of ingredients.
Base : Brown Rice, (i love grinding batter with Brown Rice). If you don’t have brown rice then substitute it with Idli Rice or whole Millets (Ragi/கேழ்வரகு,Bajra/கம்பு,Jowar/சோளம்)
Lentil : Toor Dal, Channa Dal, Moong Dal, Masoor Dal (Red Lentils), Urad dal, Green Lentils (whole masoor dal)
Legumes : Cowpeas, Lobia, Whole green gram, Horse gram (கொள்ளு)
Spice : Dried Red Chilli, Green Chilli, Ginger
Flavor : Hing/பெருங்காயம், Curry leaves, Coriander Leaves
With the ingredient list mentioned above you can create different varieties of Adai. The best part is these Adais are so filling and it will keep you full for a longer time. I have made similar Brown Rice Adai with jwhole GreenGram instead of White Lobia.
My Day 21 Dinner : Adai, Tomato Mint Chutney and Raita
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Passive Time | 4 hours soaking time |
| Servings |
Adais
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- 1 cup brown rice
- 1/2 cup Lobia/Black Eyed Beans
- 1/4 cup moong dal
- 1/4 cup masoor dal
- 1/4 cup toor dal
- 1/4 cup Channa Dal
- 4 Dried Red Chillies
- 1 teaspoon ginger pieces
- Few curry leaves
- Few coriander leaves
- 1 teaspoon Hing
- 2 teaspoon salt
- 2 teaspoon coconut oil
- 3 Tomatoes
- 1 onion
- 1 tablespoon urad dal
- 1/2 cup mint leaves
- 2 Dried Red Chillies
- 1 tablespoon finely chopped ginger garlic pieces
- 1 teaspoon Oil
- 1/2 teaspoon salt
- 1/2 teaspoon salt
Ingredients
Ingredients for Adai
Ingredients for Tomato Mint Chutney
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- Soak Brown Rice and the lentils,legumes together for atleast 4 hours
- Rinse well. Drain excess water and grind them along with Red Chillies, Ginger pieces, curry leaves and coriander leaves
- The texture of the batter should be mildly coarse like shown in the below pic
- Add salt and hing. Using your hands mix it well with the batter
- This batter doesn't need fermentation. However if you have time and you are not in a hurry then leave the batter in kitchen counter for an hour or two and start making Adais
- Spread the batter on the Tawa
- Drizzle coconut oil on sides
- Wait until one side gets cooked and flip over
- Let the other side gets cooked for few seconds
- Delicious crispy Brown Rice Adai is ready to be served with Chutney or Sambar
- I had it with Tomato Mint Chutney and Raita
- Heat oil in a pan and add Urad Dal
- Saute until they are golden brown
- Add dried red chillies. Saute until the chillies are roasted
- Now add tomato, onion, ginger,garlic pieces
- Continue sauteing until the tomatoes are soften
- Add salt, hing, mint leaves
- Mix everything well
- Let the mixture cool down for 3-4 minutes
- Grind it to a smooth chutney
- Perfect Tomato Mint chutney is ready to be served
- If you are bored of eating plain raw salad then add a cup of yogurt to the veggies, eat it like Raita. The daily quota of veggie intake is made easier this way. I usually use salt, pepper powder, lemon juice & dried parsely/oregano leaves as seasoning. I make Raita with Beetroot, Cucumber,Onion,Tomato,Onion,Carrot,Radish etc