1 cup quinoa
1 cup split urad dal with skin
2 green chilies or to taste
a bunch of cilantro leaves(dhania leaves) or use curry leaves
1/2 teaspoon asafoetida powder
1 teaspoon salt
2 tablespoon lemon juice or to taste
water and oil as needed
Preparation: Wash and soak the quinoa and and urad dal for one hour before grinding.
After it has been soaking for one hour grind it somewhat coarsely with cilantro leaves, green chilies to taste and lemon juice and water.
To the ground batter add salt and asafoetida mix. The batter is now ready for make adais
Heat a griddle on medium heat, grease the surface and let it get hot.
Once hot pour a few scoops of batter on the surface and spread it around. Surround the edges with a little oil and let it cook until the edges loosen. When the edges loosen turn it over and let it cook on the other side. You can make the adai plain or put some topping. Suitable toppings are shredded carrots, bell pepper, onion, ginger.
When both sides cooked the indication it will turn brown, remove from heat and serve. Serve with pickles or chutney.