Barley adai, a thick south-indian style pancake made of barley and a combination of dals. A healthy and hearty meal anytime.
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ADAI VARIETIES
It is a healthy, protein rich, nutrient dense breakfast. A South-Indian style pancake made of rice and lentils. A quick and easy thick dosai like dish, which doesn’t need any fermentation
Adai, a versatile recipe, can be made of a variety of grains, like quinoa, oats, barley, white/red/black rice etc. Here is a small list for you to chose your favorite adai.
- Cholam Adai, made of sorghum and lentils.
- Mixed millet adai, made of 4 different millets and lentils.
- Varagu arisi adai, made of kodo millet and lentil
- Multigrain adai, made of 7 different grains and lentils.
- Quinoa Adai, Quinoa and combination of dal
- Moringa Leaves adai, a protein packed adai with fresh moringa leaves.
If you don't have the time and patience to soak and grind adai batter then you must check this Oats adai premix and this 10 grain adai premix for a quicker meal anytime.
About Barley
Enjoy this healthy and hearty barley adai straight from the tava with a simple side of butter and jaggery or with a aviyal, a perfect combo for adai.
They taste best when served hot straight from the pan. You can make them thin like dosa and pack it for your kiddos breakfast dabba or make it thick and serve it for dinner.
Barley, a whole grain grown in over a hundred countries and used by mankind for over a thousand years, barley has many healthful properties. Since it is considered a food with a low GI (glycemic index) and it slowly releases glucose into the blood stream, it is most beneficial for diabetics.
Article Source : The Hindu
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Barley Adai Recipe
Barley Adai Recipe | Adai Recipe with Barley
Equipment
- Indian style mixie or any heavy blender
- Tava to cook the adai/pancake
- Measuring cups and spoons
- Bowls for soaking the adai ingredients
Ingredients
- 1 cup Pearl barley
- 1 cup Tuvar dal/Split Pigeon Peas/Thuvaram Paruppu
- 1 cup Chana Dal/Gram Dal/Kadalai Paruppu
- ½ cup Moong dal/Pasi paruppu
- ½ cup Urad dal/Ulundu Paruppu
- ½ teaspoon coriander seeds optional, but enhances flavor
- 5-6 nos green Chilies
- handful of fresh curry leaves
- fistful of fresh coriander leaves
- 1 inch fresh ginger root
- Salt to taste
Instructions
- Wash and soak barley and all the dals in water together for 3-4 hours. Barley needs good amount of time to soak well and become soft. You can even soak it overnight if making it for morning breakfast.
- Drain the excess water and grind them together with rest of the ingredients to a slightly coarse batter. The batter should be slightly thick than the Idly batter, so do not add more water while grinding.
- Let the ground batter rest for 10 minutes. Now add salt to the batter and mix well
Let us make the adai
- Heat a dosa pan/tava. I use cast iron pan. Heat it in medium flame for 2 minutes, then add a dab of gingely oil to the hot pan, wipe it well with a paper towel
- Now pour a ladle of batter in the middle of the tava, and spread it in circular motion using the ladle Add a teaspoon of gingely oil to the adai and make a small hole in the center with the turner and add some gingely oil in the center too.
- Since the adai is made little thick, making hole in the center, helps in even cooking of the adai.
- Once it gets brown on the edges, turn and cook the other side too. Remove it to a serving plate and serve warm along with a bowl of aviyal or your favorite chutney
Notes
- I always grind the batter to almost smooth consistency for Adai, since my kiddo prefers a smooth dosa/crepe, anything like dosa we call it dosa so please ignore the name change here. So grind it according to your tastebuds coarse/smooth.
- I prefer to make the adai little thin, again my kids preference plays here. Thin/thick, this makes a healthy meal/snack, so not to worry about the texture.
Disclaimer
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
More Barley Recipes
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Ieva
I live in the UK and absolutely love trying international foods. I used Tuvar dal, Moong Dal and Chana Dal that I got from my local International Foods Supermarket and absolutely loved this recipe. Highly recommend!
Tania
I've never tried anything like this before. Looking forward to adding it to my breakfast repertoire!
Stacey
Absolutely delicious and I love how many variations you can make (thanks for linking to all of those)! I want to try the multigrain adai next!
Natalie
Sounds delicious. I just saved your recipe. I will definitely give this a try.
Jessica Formicola
I always love trying new things, and this Barley Adai was just the thing! My whole family loved it and we will definitely be making again soon!
Varalakshmi
Hey tried this barley adai for our dinner yesterday, it came out perfect. None could find out it was made of barley! thanks for the wonderful recipe!
Balatripurasundari
We love adai, such a versatile dish to make. love this barley adai, very nutritious!
Vijaya
Hey thanks for sharing this barley adai recipe. Tried it for my father-in-law and he loved it!
Lalitha Rajan
Adai and aviyal are an excellent combo, have bookmarked all the adai recipes you have linked above. BTW barely adai was a superhit at home. Made it for breakfast yesterday and little thin like normal dosa! Thanks for sharing such workable recipes
Sandhya Ramakrishnan
Love using barley for dosai and adai. I love barley personally and this is a great way to use it for someone who does not want to give up on rice.
Mayuri Patel
With barley and different legumes, this barley adai is a very good breakfast option. Healthy and filling. Like how you served it with aviyal. I have some pot barley which I am sure I can use for this recipe if I allow it to soak for a longer time.
Neha
This Barley Adai recipe interests me a lot. I have never tried such a kind and would definitely like to go for the dosa version like your kids instead of thicker one. My family likes such healthy crepes or dosas for breakfast. Thanks for sharing.
Hayley Dhanecha
We tried adai long time back, I must try very soon. Using barley in this recipe is a lovely idea. Healthy and delicious too.
Lata Lala
What a fabulous addition of barley in South Indian Adai that is healthy and protein rich breakfast Priya.
A recipe worth try that is quick and easy and doesn’t need any fermentation.