Brown Rice Adai Recipe – Adai using Brown Rice

Brown Rice Adai Recipe with stepwise photos. Savory crepes made using brown rice and lentils that is usually served for breakfast or dinner with aviyal and chutneys.

Adai are so easy to make and needs no fermentation unlike idlis and dosas. They are protein rich and makes a sumptuous breakfast that keeps you filled until lunch.

I have made this healthy brown rice adai using organic products from 24 Mantra Organic as part of the Organic Mantras Initiative.

When I began this journey little did I know the importance of organic living.

But after all these months, I can’t help but feel happy that I’m helping not only the farmers but also the environment by adapting to a healthy, organic lifestyle.

You can follow on Facebook, Instagram and Youtube to know learn more organic recipes and incorporate in your day to day cooking.

Brown rice is a whole grain that is not only gluten free but also a natural source of dietary fibre. Because of this it takes some time to convert into blood sugar make it an apt choice for the diabetic.

Brown rice is one thing that I failed in making my kids fall in love. I won’t blame them though, as they are much used to white rice since childhood.

Brown rice fails to keep its shape post cooking as the outer bran opens up making it look mushy and unappetising.

It is a bit chewy with a nutty flavor because of the bran unlike the white rice which tastes a bit sweet.

One easy way to feed the kids without making them throw a fuss is make them into brown rice adai.

There is no change in taste and no one will know that the adai’s were made with brown rice unless you tell them so.

I usually soak them by 10 in the morning and grind it by 4 in the evening so that the batter has some standing time before I make them into adai for dinner.

I use only the required amount of batter to make adai and the rest gets stored in the refrigerator to be cooked for breakfast. I prefer not to store the batter more than one day even in the refrigerator.

Brown Rice Adai recipe with step by step photos:

1. Wash brown rice and the lentils well and soak them in enough water for 6 to 7 hours. I soak both rice and dals together.

2. Grind into a coarse batter either in the mixer or wet grinder along with cumin seeds, fennel seeds, garlic and whole dry red chilies.

3. Transfer the batter to a vessel, add salt and mix well. You can either make adai immediately or give it a standing time of minimum 2 hours which will make all the flavors to get incorporated well.

4. To the batter, just before you begin to cook, add finely chopped onions, grated ginger, drumstick leaves or curry leaves, asafetida and mix well.

5. Heat a tawa over medium heat. Add a ladle full of batter and spread into a disc evenly. Drizzle some oil around to cook. Wait for 1-2 min for the bottom side to get cooked and browned.

6. Gently flip to the other side and cook till done. Transfer to a plate. Continue with the rest of the batter. Serve this brown rice adai with aviyal, butter, jaggery and chutneys of your choice.

You can also check out the traditional Adai dosa or this Onion Rava Dosa or Brown Rice Dosa for easy breakfast or dinner options.

Brown Rice Adai Recipe details below:

Brown Rice Adai Recipe

Radhika

Brown rice adai recipe with step by step photos that is served for breakfast or dinner.

5 from 1 vote

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Prep Time 5 mins

Cook Time 30 mins

Soaking Time 7 hrs

Total Time 7 hrs 30 mins

Course Breakfast, Dinner

Cuisine South Indian

Servings 12 adais

Ingredients

  

• Brown Rice - 1 cup
• Chana Dal - 1/2 cup
• Toor Dal - 1/4 cup
• Urad Dal - 1/4 cup
• Yellow Moong Dal - 1/4 cup
• Whole dry red chilies - 5
• Cumin seeds - 1/2 tsp
• Fennel Seeds - 1/4 tsp
• Garlic - 2 small cloves
• Salt - to taste

To mix in the adai batter:

• Onion finely chopped - 1
• Ginger grated - 1 tsp
• Asafoetida - 2 fat pinch
• Drumstick leaves - 1/2 cup

Other:

• Groundnut oil - to cook

Instructions

 

To make Brown Rice Adai Batter:

• Wash brown rice and the lentils (dals) together and soak in enough water for 6 to 7 hours. I soak both rice and dals together.
• Add the soaked ingredients either to a mixie jar or wet grinder.
• Add fennel seeds, cumin seeds, garlic pods, whole dry red chilies and grind everything together to a coarse batter using required amount of water.
• The batter should be thick like idli batter. Transfer the batter to a vessel. Add salt and mix well.
• You can either make adais immediately or give it a resting time of minimum 2 hours before you cook.

To make Brown Rice Adai:

• Add finely chopped onions, grated ginger, asafetida, drumstick leaves (you can also add coriander or curry leaves) to the batter and mix well.
• Heat a tawa, add a ladle full of adai batter and spread it all around into a circle. Drizzle few drops of oil all around.
• Wait for the bottom side to cook to a golden brown. This should take 1-2 min over medium-low flame.
• Once done, gently flip the adai and let the other side cook as well.
• Remove on to a plate and continue with the rest of the batter.
• Serve this brown rice adai hot with aviyal, butter, jagerry and chutneys.

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