Multigrain Adai

Multigrain Adai is a wholesome and healthy South Indian pancake made by combining multiple grains with lentils. This nutritious variation of the traditional Adai enhances both taste and health benefits, making it an excellent choice for a balanced breakfast, brunch, or dinner. Rich in fibre, protein, and essential nutrients, multigrain adai suits modern lifestyles while staying rooted in South Indian culinary tradition.

What Makes Multigrain Adai Special?

Unlike regular Adai, which primarily uses rice and mixed lentils, multigrain adai includes a variety of grains such as millets, wheat, barley, oats, or ragi, along with dals. This combination increases the fibre content and makes the dish more filling and digestion-friendly.

Key Ingredients Used

• Mixed lentils (White and black Channa, White and Green Vatana, Green gram, rajma, Cowpeas)

• Rice

• Mixed dals (toor dal, chana dal, urad dal, moong dal)

• Dried red chillies

• Cumin seeds

• Asafoetida (hing)

• Curry leaves

• Salt

• Water (as required)

Health Benefits

• High in dietary fibre and plant protein

• Supports better digestion

• Helps in blood sugar management

• Keeps you full for longer

• Suitable for weight-conscious and diabetic-friendly diets

• Requires minimal oil for cooking

How Multigrain Adai Differs from Regular Adai

Texture & Taste

Multigrain adai has a heartier texture and a mild nutty flavour compared to regular adai. Despite the added grains, it remains crisp on the outside and soft inside when cooked properly.

Serving Suggestions

Serve multigrain adai hot with aviyal, coconut chutney, idli podi, butter, or jaggery. Among all combinations, aviyal pairs best, complementing the earthy flavours of the grains.

Why Choose Multigrain Adai?

If you are looking for a healthy South Indian breakfast recipe, multigrain adai is a smart upgrade from regular adai. It delivers superior nutrition without compromising on taste and tradition, making it perfect for everyday meals.

Multigrain Adai

Niranjana Sankaranarayanan

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Soakingplus Fermenting time 14 hours hrs

Total Time 14 hours hrs 25 minutes mins

Course Breakfast

Cuisine South Indian

Equipment

• 1 Mixie
• 1 Tawa

Ingredients

  

• 1/2 Cup Raw rice
• 1/2 Cup Boiled rice
• 1/4 Cup Toor dhal
• 1/4 Cup Channa dhal
• 1/4 Cup Urad dhal
• 1/8 Cup Green gram
• 1/8 Cup White Channa
• 1/8 Cup Black Channa
• 1/8 Cup White vatana
• 1/8 Cup Green vatana
• 1/8 Cup Cowpeas
• 1/8 Cup Rajma
• 1/8 Cup Nuggets
• 4-5 no Red chillies
• As req Salt

Instructions

 

• Take all the ingredients, wash them well, and soak them in water for 4–5 hours.
• The next day, drain the water and keep the soaked ingredients aside.
• Grind all the ingredients coarsely in a grinder.
• Add a little water only when required; do not add too much water.
• The adai batter is now ready. Mix in asafoetida well.
• Heat a tawa and pour one ladle of batter onto it.
• Spread the batter evenly in a round shape.
• Add ½ tsp oil or ghee and cook until the adai turns golden brown.
• Flip and cook the other side in the same way.
• Serve the hot adai with aviyal, idli podi, butter, or jaggery.
• Adai tastes best when served with aviyal.

Notes

Add finely chopped onions on the Adai batter or sprinkle on the spread out batter on the tawa tyo make onion Adai.

Add garlic to enhance the flavour and digestion.

Keyword Adai, Breakfast, Multigrain Adai, South Indian recipes, Tiffin recipes

INGREDIENTS

• Take all the ingredients, wash them well, and soak them in water for 4–5 hours.

• The next day, drain the water and keep the soaked ingredients aside.

• Grind all the ingredients coarsely in a grinder.

• Add a little water only when required; do not add too much water.

• The adai batter is now ready. Mix in asafoetida well.

• Heat a tawa and pour one ladle of batter onto it.

• Spread the batter evenly in a round shape.

• Add ½ tsp oil or ghee and cook until the adai turns golden brown.

• Flip and cook the other side in the same way.

• Serve the hot adai with aviyal, idli podi, butter, or jaggery.

• Adai tastes best when served with aviyal.

Note

•  You can add chopped onions in the batter to make Onion Adai.
• In that case donot add asafoetida.

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