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    Home » Power Breakfasts » Spicy Quinoa & Red Pumpkin Adai | Lentil Dosa

    Published: Jan 18, 2019 · Modified: Mar 12, 2020 by Priya * This post may contain affiliate links.

    Spicy Quinoa & Red Pumpkin Adai | Lentil Dosa

    Recipe Print
    a hand holding a couple of Spicy Quinoa & Red Pumpkin Adai and text on top
    a hand holding a couple of Spicy Quinoa & Red Pumpkin Adai and text on top

    Spicy Quinoa & Red Pumpkin Adai is a nutritious South Indian breakfast/snack made with lentils. This is a protein rich crepe that requires no rice and no fermentation.

    an oval tray filled with Spicy Quinoa & Red Pumpkin Adai

    I have been eating Adai since I was a child. Being bought up in a typical South Indian household, we did all the Tam Brahm things expected from us. Some typical things we did at home was - waking up to Vishnu Sahasranamam ( a religious hymn) in full blast (courtesy dad) every single day, our meals on most days would be either Sambhar, Rasam and/or Kootu, I learnt Bharatnatyam and my brother learnt to play the violin because the girls of the house were expected to learn Bharatnatyam (Indian classical dance) and/or Carnatic music and the boys of the house were made to learn some musical instrument, if you cut us, you will find filter coffee running inside more than blood, no matter where we travel, we always want to finish off a meal with some curd rice and Sunday evenings are reserved for Adai! Read on to know what an Adai means. 

    a bowl of mulagapudi, dried red chillies besides a plate filled with Spicy Quinoa & Red Pumpkin Adai

    Adai is a cousin of Dosa. Normally made with mixed lentils and rice, these crepes are thicker than a dosa. It's a high protein snack and can be made crispy or soft. Unlike dosa, this doesn't require fermentation of batter, is more nourishing and eating just one can keep you full for a long time. My MIL was telling me the other day that there are some who ferment this batter for 7-8 hours and then prepare Adai dosa with it. That also tastes good. I must try that sometime. My mom would prepare adai for dinner every Sunday. The leftover batter would come handy for breakfast next day. She would even pack us some in our lunch boxes. While my parents would eat it with ghee and jaggery, I never liked that combo. For me it has always been Molagapudi that I think pairs best with Adai. When I asked my FIL if he knew about the origin of Adai, he had something interesting to share with me. It seems, the roots of Adai can be traced back to 1st century AD in Tamil Nadu. 

    3 Spicy Quinoa & Red Pumpkin Adai neatly stacked one above the other with a bowl of mulagapudi on the side

    In the book ‘The story of our Food’ there is a reference of Adai in Silappadikaram, where vendors selling crisp Adai have been described. This proves that Adai has always been part of rich Indian culinary tradition. It also means that Adai has been a popular street food since ages but the sad part is, it has not got its due credit. I feel that this super delicious snack is only being made in homes today and it needs to put on a pedestal as it is one power packed snack that has the potential of becoming a rage. Especially in the west, where lentils have suddenly gained so much momentum in the vegan industry, this recipe is for keeps! Just one multigrain adai can keep you full for a long time because its complex structure takes longer to digest.  I have given this simple adai recipe a makover to make it even more wholesome and toothsome. Here are a couple of things I did different in this recipe - Prepared the batter without rice, Added quinoa instead, I added red pumpkin puree to the adai batter and I add some new spices in the batter to make it more appetizing. Without much ado, let me walk you through the recipe in detail. 

    3 images showing the step by step process to make Spicy Quinoa & Red Pumpkin Adai batter

    3 images showing the steps to make Spicy Quinoa & Red Pumpkin Adai batter

    3 image collage showing the process to make Spicy Quinoa & Red Pumpkin Adai

    The recipe is divided in 3 steps. First we need to wash and soak lentils like tur dal, chana dal and moong dal together in a bowl. Repeat the process with bulgur wheat and quinoa. Soak all (in separate bowls) for 5-6 hours. Meanwhile, peel and chop red pumpkin or parangikai (for my Tamil speaking readers). Heat oil in a pan and saute the red pumpkin along with dried red chillies for 15-20 minutes or till the pumpkin is fully cooked and becomes soft. Take it off the pan and let it cool down completely before adding it to the blender. Add grated coconut and little water to it and blitz to make a smooth puree. Keep this aside for now. Drain the water from the lentils, quinoa and bulgur wheat. In the same blender, add the quinoa, fennel seeds, garlic, cumin seeds and rock salt. Grind it to a smooth puree consistency. Take it out in a mixing bowl. Next add the bulgur wheat and chilly powder to the blender and grind it to a smooth paste. Add this to the bowl as well. Next add the mixed lentils to the blender and grind it to a smooth puree. Transfer this to the bowl as well. Then add the red pumpkin puree to the bowl and mix it all together. Add Add chopped cilantro and then salt as per your taste. 

    a hand holding a couple of Spicy Quinoa & Red Pumpkin Adai

    The batter is now ready. It should be thick and pouring consistency. You can use the batter right away. Heat a gridle,  then pour a ladle full of batter and spread it like a pancake/dosa. Apply oil/ghee to all sides and let it cook on medium flame for 2-3 minutes. Flip it and cook the other side the same way. Prepare as many adai as you want and refrigerate the leftover batter for next time. Serve with any chutney, avial, butter or molagapudi! [textendpost]

    a hand holding a couple of Spicy Quinoa & Red Pumpkin Adai

    Spicy Quinoa & Red Pumpkin Adai

    Spicy Quinoa & Red Pumpkin Adai is a nutritious South Indian breakfast/snack made with lentils. Protein rich crepes that requires no rice & no fermentation.
    No ratings yet
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: Indian, South Indian
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Soaking time: 8 hours
    Total Time: 45 minutes
    Author: Priya Lakshminarayan

    Ingredients 

    • 1 cup quinoa
    • 1/2 cup bulgur wheat
    • 1/2 cup tur dal
    • 1/2 cup chana dal
    • 1/2 cup moong dal
    • 200 gms red pumpkin/parangikai
    • 3-4 dried red chillies
    • 1/4 cup grated coconut
    • 1 tbsp fennel seeds
    • 1 tbsp cumin seeds
    • 7-8 garlic cloves
    • 1-2 tbsp chilly powder
    • 1/2 cup chopped cilantro
    • rock salt and salt as per taste
    • oil/ghee for cooking

    Instructions

    • The recipe is divided in 3 steps. First we need to wash and soak lentils like tur dal, chana dal and moong dal together in a bowl. Repeat the process with bulgur wheat and quinoa. Soak all (in separate bowls) for 5-6 hours. Meanwhile, peel and chop red pumpkin or parangikai (for my Tamil speaking readers). Heat oil in a pan and saute the red pumpkin along with dried red chillies for 15-20 minutes or till the pumpkin is fully cooked and becomes soft. Take it off the pan and let it cool down completely before adding it to the blender. Add grated coconut and little water to it and blitz to make a smooth puree. Keep this aside for now. Drain the water from the lentils, quinoa and bulgur wheat. In the same blender, add the quinoa, fennel seeds, garlic, cumin seeds and rock salt. Grind it to a smooth puree consistency. Take it out in a mixing bowl. Next add the bulgur wheat and chilly powder to the blender and grind it to a smooth paste. Add this to the bowl as well. Next add the mixed lentils to the blender and grind it to a smooth puree. Transfer this to the bowl as well. Then add the red pumpkin puree to the bowl and mix it all together. Add chopped cilantro and then salt as per your taste. The batter is now ready. It should be thick and pouring consistency.
    • You can use the batter right away. Heat a gridle,  then pour a ladle full of batter and spread it like a pancake/dosa. Apply oil/ghee to all sides and let it cook on medium flame for 2-3 minutes. Flip it and cook the other side the same way. Prepare as many adai as you want and refrigerate the leftover batter for next time. Serve with any chutney, avial, butter or molagapudi!
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    [textendpost1]

    close up shot of 3 Spicy Quinoa & Red Pumpkin Adai with a bowl of dried red chillies and green chillies

    Kale Adai | Kale & Lentil Savory Pancakes is another variation you can try! If I got you intrigued about South Indian food, here are some interesting recipes for you to check out - South Indian Pearl Onion Sambhar, South Indian Spinach & Lentils Keerai | Kootu | Curry, South Indian Medu Wada | Lentil Fritters, Sesame Seed Powder/Ellu Pudi, Vegan South Indian Lemon & Chickpea Rice, South Indian Spicy Potato Fry Curry and South Indian Style Tomato Rice. Some quinoa recipes Simple & Easy Instant Pot Quinoa & Chickpeas Khichdi, Quinoa Dosa | How To Make Instant Quinoa Uttapam and Quinoa Paneer Mini Pancakes.

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    Comments

    1. Asha says

      March 22, 2020 at 8:38 am

      I always make Adai regularly but I like the twist to this recipe with quinoa and pumpkin. Thanks for the idea

      Reply
      • Priya says

        March 22, 2020 at 9:47 am

        I am so glad you liked it. Do give it a try and let me know how it turned out 🙂

        Reply
    2. sumyunniSumy says

      February 06, 2019 at 1:52 pm

      GREAT ONE... WHAT IS THE SUBSTITUTE FOR BURGLAR WHEAT?

      Reply
      • Priya says

        February 06, 2019 at 2:35 pm

        you can use rice.

        Reply
    3. Andrea Metlika says

      January 22, 2019 at 9:10 pm

      This looks delicious. I'm really excited to try this. I hope I get the recipe right.

      Reply
    4. Snappy Gourmet says

      January 22, 2019 at 8:41 pm

      Wow so intriguing! Loving all the great flavors in there including the coconut!

      Reply
    5. Amy | The Cook Report says

      January 22, 2019 at 5:37 pm

      I've never tried this but it looks like an excellent breakfast!

      Reply
    6. Sonal says

      January 22, 2019 at 5:34 pm

      The first time I came across Asia was about 20 years ago when I was watching a cooking show. I guess it was Tarla Dalal teaching it. I tried it and have been an ardent lover of Adai since then. Can hav edit any day. Love your ingredients in it. And what a pleasant rustic presentation!

      Reply
    7. Tisha says

      January 22, 2019 at 2:42 am

      I have never tried this!! Sounds like I need to though!

      Reply
    8. Matt Ivan says

      January 22, 2019 at 1:03 am

      I’ve never made something like this but with all the recipe details I think I totally should!

      Reply
    9. Natalie says

      January 22, 2019 at 12:25 am

      Looks so delicious and perfect for hosting! I love dosa!

      Reply
    10. Tracy says

      January 21, 2019 at 11:12 pm

      I've never had dosa or adai, but apparently I've been missing out! Great recipe, and photos. Can't wait to try it!

      Reply
    11. Wandercooks says

      January 21, 2019 at 11:03 pm

      Oh wow that sounds so mouth-watering - we've not yet experimented with dosa or adai, so I'm so grateful to find your recipe - can't wait to try!

      Reply

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