Brown Rice Adai

I had half a packet of brown rice in the pantry and had no inspiration to try some new dish with it. When I remembered to soak rice for Adai, I replaced regular rice with brown rice and the soaked it along with the other pulses.

Not sure how the taste would be, I prepared this adai for breakfast and there was no objection of any kind. There was not much difference in taste but I realized it was healthier than the regular version….

Update: I just found out that this is the 101st Breakfast recipe @ Seduce Your Tastebuds!!!!

I used :

Brown rice – 4 cups
Mixed lentils – 2 1/2 cups [ toor dal, moong dal, gram dal, urad dal, kidney beans and adzuki beans]
Red chillis 10 [ adjust to taste
Cumin seeds – 1 teaspoon
Ginger- 2″ piece
Asafoetida powder – a large pinch
Salt to taste

Soak the rice, dal and red chillis for atleast 8 hours / overnight.
Drain the water and wash mix with fresh water.Drain.
Grind this rice- dal mixture in batches ,adding ginger, cumin seeds and asafoetida.Use a little water to grind but take care that the batter is not too watery.
Remove the batter into a vessel and add salt.Mix well
Heat a griddle and pour a ladle full of batter in the centre and spread it to a circle.
Drizzle oil if you like.
When the edges come off the griddle, flip it over and cook for a couple of minutes till done.
Serve hot with a side dish of your choice

Note :

You can use any variety of lentil for this recipe.
As with the other adai varieties, this one too needs no fermentation time.
You can add chopped onions, curry leaves/ mint leaves / drumstick leaves , grated coconut / carrots etc to the batter.

Other Adai varieties…..

Adai -prepared in the usual method
Vegetable Adai
Oats Sago Adai
Ragi Adai with herbs
Barley Adai

Some side dishes that goes well Adai….

Aviyal
Tomato Onion Chutney
Coconut chutney
Sambar
Grated jaggery
Softened butter
Honey…..

This Day That Year…

2010 – Paneer Parotta
2009 – Tang Hu Lu – A Chinese street snack
2008 – Paruppu vadai – Deep fried lentil fritters

Bon Appetit…