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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.