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Ingredients:

• Organic Sona Masuri Brown Rice – 1 cup
• Organic Chana dal – 1/2 cup
• Organic Toor Dal – 1/4 cup
• Organic Urad dal – 1/4 cup
• Organic Yellow Moong dal – 1/4 cup
• Organic Whole dry chilies – 5
• Organic Cumin seeds – 1/2 tsp
• Organic Fennel seeds – 1/4 tsp
• Garlic – 2 small cloves
• Salt – to taste

To mix in the adai batter:

• Onion, finely chopped – 1
• Ginger, grated – 1 tsp
• Asafoetida – 2 fat pinch
• Drumstick leaves – 1/2 cup

Other:

• Organic Groundnut Oil – to cook

Procedure

To make Brown Rice Adai Batter:

• Wash brown rice and the lentils (dals) together and soak in enough water for 6 to 7 hours. I soak both rice and dals together.
• Add the soaked ingredients either to a mixie jar or wet grinder.
• Add fennel seeds, cumin seeds, garlic pods, whole dry red chilies and grind everything together to a coarse batter using required amount of water.
• The batter should be thick like idli batter. Transfer the batter to a vessel. Add salt and mix well.
• You can either make adais immediately or give it a resting time of minimum 2 hours before you cook.

To make Brown Rice Adai:

• Add finely chopped onions, grated ginger, asafetida, drumstick leaves (you can also add coriander or curry leaves) to the batter and mix well.
• Heat a tawa, add a ladle full of adai batter and spread it all around into a circle. Drizzle few drops of oil all around.
• Wait for the bottom side to cook to a golden brown. This should take 1-2 min over medium-low flame.
• Once done, gently flip the adai and let the other side cook as well.
• Remove on to a plate and continue with the rest of the batter.
• Serve this brown rice adai hot with aviyal, butter, jagerry and chutneys.