Quinoa Adai – Quinoa Lentils 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.


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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