Barley adai, a thick south-indian style pancake made of barley and a combination of dals. A healthy and hearty meal anytime.Jump to Recipe
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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.
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
- Indian style mixie or any heavy blender
- Tava to cook the adai/pancake
- Measuring cups and spoons
- Bowls for soaking the adai 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
- 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
- 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.