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Barley Adai Recipe
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Barley Adai Recipe | Adai Recipe with Barley

Barley adai, a thick south-indian style pancake made of barley and a combination of dals. A healthy and hearty meal anytime.
Course Appetizer, Main Course
Cuisine Indian, South-Indian
Keyword Adai recipe, Barley recipe, Diabetic friendly recipe, Easy vegan recipe, Healthy breakfast, How to make adai, How to make adai dosai, Kaara adai recipe, No ferment dosa recipe, Wholegrain recipe
Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings 4 people
Calories

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.