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