Quinoa Adai – Quinoa Lentils Adai – Healthy Adai

April 25, 2019 Breakfast/DinnerDosa Corner  No comments

Quinoa is a grain which is rich in fibre, protein and various beneficial anti-oxidants. I love trying different adai varieties. My weekend chores always include grinding idli-dosa batter + another dosa variety to equip the week days. This Quinoa Adai is one such successful trial. It was so crispy and tasty. If u want to skip rice in making adai, then do try this or u can even try my Godhuma Rava Adai recipe. It is a perfect breakfast recipe to the start of a day.

Now to the recipe..


Quinoa Adai My Magic Pan


[Preparation Time-10 mins : Cooking Time- 5 mins : Soaking Time – 2 hours]

Quinoa Adai Ingredients:

  • Quinoa – 1 cup (I have used tri-colour)
  • Chana Dal – 1/4 cup
  • Toor Dal – 1/4 cup
  • Moong Beans – 1/8 cup
  • Dry Green Peas(split) – 1/8 cup (optional – see tips)
  • Red Lentils – 1/8 cup
  • Dry red chillies – 4
  • Salt – as needed
  • Asafoetida – a generous pinch
  • Onion – 2
  • Curry Leaves – few
  • Oil – to drizzle


Quinoa Adai My Magic Pan



  • Wash and take quinoa and lentils in different bowls. Soak them separately for 2 hours.

  • Once quinoa and lentils are soaked well, take the quinoa in a mixer first. Grind it coarsely. Now add the lentils and dry red chillies along with it.

  • Grind it together into a coarse batter. Add little water for easy of grinding. Take the batter in a wide bowl and add finely chopped onions, salt, asafoetida and curry leaves. Add water to get the right consistency and mix well.

  • Heat a tava and pour the batter and spread in circular motion. Drizzle some oil. Flip & cook on both sides until golden brown. This will take a bit more time to cook when compared to the normal dosa.

Quinoa Adai My Magic Pan Quinoa Adai My Magic Pan


Thats it! Healthy Quinoa Adai is ready.

Serve hot with any chutney of your choice. I served with idli podi and crushed jaggery.


Quinoa Adai My Magic Pan



  1. Adai will take a longer time to cook when compared to dosa. So be patient.
  2. Adjust red chillies according to your spice levels. U can add red chilli powder too.
  3. The batter stores well in the refrigerator for 2-3 days without adding the onions. Add onions just while making the adai for the required amount of batter only.
  4. U can make this adai either thick or thin crispy too. Add little more water to make it crispy.
  5. U can add a mix of any lentils u prefer. I just add whatever comes to my mind and also based on the availability in my kitchen pantry.


Quinoa Adai My Magic Pan


– By Sundari Nathan

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