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Monday, August 5, 2013

Mixed lentils Dosa - Adai with dals, oats and Quinoa

Whats life without twists and turns. My kitchen has been active but my little one has all my attention nowadays. I am unable to click any pictures leave alone having time to write something. A friend dropped by to eat some dosa and I made these rolled oats and quinoa adai.

Read more about quinoa and its benefits here >> Quinoa 

This is a simple go to recipe in case of a cold weather. All you need is the time to soak (say 3-4 hours).

Serves 4: Makes a 15 - 20  yummy 6" adais 

Main ingredients

  1. Tur dal - 1/4 cup
  2. Chana dal- 1/4 cup
  3. Moong dal- 1/4 cup
  4. Rolled oats - 1/4 cup
  5. Quinoa - 1/4 cup
  6. Urad dal  - 1 tbsp
  7. Idli / boiled rice - 1 cup

condiments/spices

  1. Cumin/Jeera - 1 tbsp
  2. curry leaves- 10- 15
  3. asafoetida - 1/4 tsp
  4. salt to taste
  5. red chillies- 3 (more in case you need it spicier)
  6. ginger - 1/2 inch piece
  7. green chilli - 1
  8. cilantro / coriander leaves - 2 tbsp (chopped)
  9. Oil to roast the adai /(crepes)

equipment
Mixer/grinder/food processor
Ladle - 2 (to pour and flip the adai)
tawa/ griddle
container for the batter

Process
Wash and Soak all the main ingredient in water for 3 to 4 hours (except oats and quinoa)(Using warm water soaks them faster)
Grind the oats and quinoa and keep aside.
Grind the ingredients with all the condiments except the oil
Mix in the oats and quinoa meal
Consistency of the batter  - a little thicker than pancake or similar to idli batter
Heat the griddle and pour a ladle full over it and spread it like a regular dosa
Pour just enough oil over the adai for it to cook
flip and serve


Serving suggestions
with coconut chutney/ coriander / green chutney. Dosa milagai podi

Enjoy them for breakfast,lunch or dinner :).. Eat well, stay well.

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Before I end my post, i need to mention that Quinoa is a food native to South America. I had bought a bag from a super store while in Atlanta and am continuing to use the same bag here in India. I do not advocate use of this non-grain food in India or other parts of the world. Why? as it is not a part of my sustainable kitchen ethos. I do not see a point in shipping food halfway across the globe to places where native and locally available food is substantial and equally or more nutritive. Locally available millet varieties are equally good in this recipe. Eating healthy being my aim, eating sustainably also forms a part of living healthy.  :)

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