Mar 2, 2011

Brown Rice Adai

After reading about all the benefits of brown rice lately, I picked a pack of brown rice during one of our weekly grocery shopping. As usual it was ignored in my kitchen. I have hoarded a lots of stuff similar to this - oat bran, wheat bran, steel cut oats, flax seed, flax seed meal, almond butter, chia seeds are some of them. I get all these healthy ingredients when I read all the health benefits, try them in any one recipe and then just hoard them. I was trying to clean my kitchen, fridge and freezer and I was just amazed to look at the huge list of ingredients I have stashed in there. In an attempt to finish up all those ingredients, I started with this brown rice adai. Any suggestions for dishes made with the above ingredients are welcome!!

The brown rice adai sure turned out delicious and it made a great weeknight meal. I soaked the pulses and rice in the afternoon and the adais were whipped up in a matter of minutes. I used sprouted moong dal which I had on hand. This can be replaced with regular moong dal or any other beans. There is no need to ferment the batter. The adai can be made immediately after grinding. I served them along with some onion chutney.

Brown rice - 1 cup
Toor dal - 1/2 cup
Sprouted moong - 1/2 cup
Cumin seeds - 1 teaspoon
Coriander leaves
Asafoetida/Hing - 1/2 teaspoon
Ginger - 1/2 inch
Dried red chillies - 2
Few curry leaves
Salt to taste

Soak the pulses and the brown rice together for atleast 2-3 hours.

Drain the water. Combine together all the ingredients in a blender and grind to a smooth batter. Add little water if required. the batter should be of pourable consistency.

To make the adai, heat a dosa pan, and add a ladle of batter in the center and then spread in circles with the help of the back of the ladle as you would make dosas.

Drizzle a teaspoon of oil. After a minute, flip the adai and allow the other side to cook. Remove from the pan and serve the crispy adais with a chutney of your choice.

Sending this to WWC Brown rice for Dinner hosted by Siri.


  1. WOnderful and absolutely healthy adai, i dont bother to have everyday..

  2. I love the fact that it doesn't need any fermentation. Weather sucks here at my place and all my idlis and dosa batter are not at all fermenting.

    Thanks Divya :-)


  3. Very healthy adai and great choice with onion chutney!

  4. Lovely brown dosa, totally healthy. I too have a pack of brown rice sitting in my pantry.

    Aaha Oho

  5. Quite healthy!I am it makes a great meal by itself!I'd love to throw in some onions and cilantro to the batter!

  6. This looks delicious and healthy adai.....

  7. I have a brown rice adai and oats rawa dosai recipe too.
    Did you start using your new camera for this blog? Like the new layout.

  8. even i am thinking to add brown rice in my diet, this sounds delicious.Will give it a try

  9. Very health and delicious looking adais - I must try to use brown rice with more recipes - lovely post dear :)

  10. Adai looks lovely and healthy..would love to eat that now..:)

  11. i had a conversation about protein for BF the other day with my frd and she suggested precisely this recipe!
    i let the mixture ferment though :)

  12. Sounds cool,have to try on brown rice soon!

  13. This is a real nice recipe for brown rice and easy to make. Thanks Divya -will try it soon.

  14. I make a big batch of adai batter atleast once a month for its crispy, crunchy texture. Using brown rice sounds a like a wonderful variation, sprouted moong too.

    I am scared to even look into my pantry now :) I use steal cut oats and bran to make granola mix. Flax seeds meal is usually to replace eggs while baking, but due to its neutral taste you can add a spoonful in curries/gravies or even add it to your favorite kura/idli/pappu podi. I used almond butter once as a binder to a make granola bars and as a dressing for noodles (almond butter, soy sauce, lime juice, honey, grated ginger and red pepper flakes).

  15. That's an interesting looking dosa. Make granola, it'll use up a lot of those ingredients


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