Cooking web notes

I tried out recently this quinoa, mixed beans and mixed dal Adai for our dinner, this crispy adai tastes awesome with a beautiful golden brown colour tastes awesome when served with any sort of spicy chutney, this adai is definitely a protein packed dish also its one of the best and better way to sneak quinoa, most of us know very well about the nutritional value of this tiny grains and i started making delicious dishes from this grain only after starting this blog, yep i learned many new things through this blogsphere and quinoa is one among those..This adai batter doesnt need to ferment and can stay prefect for two to three days if this batter arranged in fridge...Sending to CWF-Quinoa guest hosted by Priya Mitharwal..



1cup Quinoa
1/2cup Channadal
1/2cup Toor dal
1/4cup Chickpeas/White channa
1/2cup Green moongdal
1/4cup Black eyed peas
1/2cup Urad dal
1/2cup Brown rice
4nos Dry red chillies
1tsp Fennel seeds
1tsp Ginger (grated)
Salt

Before a day soak the chickpeas, black eyed peas and green whole moong with enough water..Soak the quinoa, brown rice along with all dals for atleast 4 hours..grind the soaked dals, soaked chickpeas, blackeyed peas and whole moong along with quinoa and rice with dry red chillies & fennel seeds, grated ginger with enough water and salt as bit coarse paste...

Heat a nonstick pan...pour a ladle of this adai batter, drizzle the oil and cook on both sides until the adai get well cooked..Serve hot with spicy coconut chutney..