A Healthy Adai Dosai with Quinoa with red amaranth leaves
Lakshmi Sridharan Ph D @cook_19872338
#ga24 #quinoa #red amaranth leaves Adai batter is made with mostly with quinoa, quite a few dalschana, urad, masoor. Red amaranth leaves are from our garden Adai thosai batter is not as thick as adai or as thin as dosai. It is rich in protein and minerals, Enjoy the aromatic nutritious and flavorful aai dosai.
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Prepare a checklist. Keep the ingredients near the cooking area
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Prepare a checklist. Keep the ingredients near the cooking area
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Soak Quinoa, rice, dals, fenugreek seeds in water for at least 4-6 hours. Grind in a blender with ginger, chili, garlic, chili, pepper corns. I let the batter ferment overnight. Prior to making adai add amaranth, onion and curry leaves. Stired in spices. Add enough water to make a fairly thick batter. Consistency should be between adai and dosa batters.
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I use cast iron skillet to make adai dosai. Keep the skillet over medium heat. When hot, grease with a teaspoon oil Use 1 ½ cups of batter to make the adai dosa. Spread the batter on the skillet, make a round not as thin as dosa or thick as adai. You may top with a few amaranth leaves. 2 teaspoons of oil on top. Cover and cook both sides. In 3-4 minutes a nutritious and Adai dosa will be ready.
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Transfer the adai dosai to a serving plate.. Always taste. It can be eaten hot or at room temperature. Serve with sambar, pickle or chutney of your choice.
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I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography
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