Soft and flavorful, healthy and nutritious. This quinoa dosa, aka adai with vegetables, is a quick and nutritious meal. For breakfast, brunch, or lunch, it is so good.
As the golden sun is setting, I hear a door bell. The mail guy just delivered a package, and I exactly know what’s in it….
Ever since I announced the book, I’ve got overwhelming support from all of you. It has been amazing, and I thank all of you.
After working on it for more than a year and a half: testing, re testing, endless drives to the nearby grocer and ten more places to find the exact ingredient, calls to testers, writing, editing, shooting 10-12 hours a day… I finally submitted the manuscript a few months ago. A feeling of relief overcame me, like a huge responsibility was handed over to someone. Like I was handing my baby to someone to take care of. Along with nerves, there was a sense of respite. It was very bittersweet in a way. I suddenly felt like I had a few hours to spare everyday. Later, I worked with an editor and proofreader, and that took few weeks. After many tries to get the pictures looking perfect, we are now ready to go into first printing, yayayay!!!!
I was telling an author friend of mine about how relieved I was that we are finally done. The book is ready to be printed. She replied, “Your work has just begun”. (:
I will keep you posted on when the publishing date is, which is not too far away.
Thanks always for the kindest support, it means the world to me.
Here is one of those really healthy Indian recipes. I found inspiration for this in my mom, with her creative use of grains. This is a traditional dish called Adai, made in South India.
Adai is thicker and more heartier than its close, very popular cousin Dosa. Adai batter is made with different kinds of legumes and grains. My mom would make it with brown rice, lentils, and sometimes oats too. I started making it with quinoa couple of years ago and have never looked back since. You cannot tell that it’s not made with rice (which is traditional). The one made with rice generally takes longer to cook. This one takes less time, and it’s quite filling and filled with nutrition.
You can add more of one legume and cut down on the other. The choice of the legumes is completely up to you. This combination works for me and it’s perfect. It’s a great gluten-free and vegan alternative to bread. Serve it with sambhar, chutney or any spread. We love it with peanut chutney and some jaggery/palm sugar, so good.
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Have a fabulous week.!!
- ½ cup channa daal / split bengal gram
- ½cup pink masoor daal/split pink or red lentils or tuvar daal/split pigeon peas
- ½ cup green whole moong beans/ whole green gram
- 3 tbsp cup white whole urad daal / split black gram
- 1 cup white/brown qunioa
- 10 whole dried red chilies, add less or more according to your taste
- 1 tsp cumin seeds
- ½ tsp meethi/fenugreek seeds
- 1tbsp salt
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- pinch asafoetida
- 10 curry leaves, chopped
- 1 small red onion, finely chopped
- 3 carrots, peeled and grated
- 1tsp salt
- Wash the daals and the quinoa very very well until the water runs clear. Then add fresh water and soak it for 2-3 hours.
- After 2 hours, add the cumin seeds, fenugreek seeds and the whole red chilies and grind it with only 1 cup of water. Grind to a coarse paste, not too smooth or too grainy. The batter should be thick and when you pour on a griddle it should not spread too fast or on it's own.
- In a pan, add oil. Let it get hot and add the mustard seeds, cumin seeds, asafoetida, curry leaves and let it pop and splutter. Then add the red onion and saute for a minute and then add the grated carrots. Season with salt and saute for another 2 minutes and switch off the flame and let cool.
- Once it is cooled for 5 minutes, add this masala mixture to the daal and quinoa batter. Mix well. Now the batter is ready. You can make dosa, small or large, thick or thin. Pour it on a flat surfaced griddle(a pancake griddle), on medium heat. Flatten with a round ladle and pour a tsp of oil and cook on one side for a minute and then carefully flip and cook the other side for a minute or two. Serve with an chutney of your choice.
- Serve hot.
Waiting for your book to be published must be sooo exciting Ash! We’ll be waiting for the first pictures!:) Again, congrats for this, you totally deserved to be published dear. And since you mentioned a proofreader, there’s small typo in quinoa (qunioa) lol 🙂
This recipe rocks. It’s healthy, it’s filling AND it must taste amazing! KUDOS!
Sending you our love!
xoxoxo
Thanks so so much. Means so much. Hahah..corrected:).
It’s a very healthy dish and something we make quite often.
xx
Beautiful and delicious as always, Asha. These Indian crepes look fantastic.
Thanks so much Angie.
We are SO excited for your book Asha! It’s going to be beautiful, and we’ll be first in line to pick up a copy! In the meantime, these dosa look so tasty! So happy for you! 🙂
Thanks guys. It’s been a long wait, I can’t wait to hold her in my hands. Thanks so much.
xo
Wheee congrats on this next milestone Asha! Can’t wait to see the finished book!
Thanks girl for stopping by. So excited.
xoxo
What a beautiful post/dish Asha! And I’m so happy and excited for you and your upcoming cookbook!
Thanks so so much Michelle. Too kind of you to stop by.
xoxo
These are a beauty, Asha !! The detailing & the pictures are perfect as always !! Love 🙂
So very nice of you to stop by to comment. Thanks.
xo
Hi, thank you for th recipe! Can this be stored for a couple of days in the refrigirator?
Yes, absolutely. It can be stored.
xx
Looks delicious… healthy and yummy.
Thanks for sharing your recipe ?
My pleasure. Thank you.
CANNOT wait for your book to come out! So exciting Asha!! This recipe is amazing, trying it out soon. Thank you for sharing.
xx
Thanks my beautiful friend. I can’t wait for you to try it out.
xx
Looks sooo good! Can I make this without with quinoa? Will I need to substitute with anything? Thanks!
Traditionally it’s made with rice. You probably need some carb to bind it and to give it some body. So any rice would do.
Thanks for stopping by.
I can’t even tell you how excited I am for you and so excited to get that book in my hands!! Congratulations my dear! xO
P.S. These dosas sound and look incredible!!
You are too kind. Thanks so so much. I really can’t wait to hold it in my hands. THanks for stopping by.
xx
Looks great i just can’t wait to eat it…
This dish seems so mouth-watering, Asha! Can’t wait to give it a try! Where can I find asafoetida?
Here is the link asafoetida for asafoetida. You can also get it in Indian stores. It’s a really healthy one too.
Is this the one Asha? My hubby is in love after tasting this. We are all set to try it! Is the tomato chutney recipe on the blog as well?