Quinoa Pesarattu Recipe / Thinai pesarattu / Foxtail Millet Pesarattu is a simply delicious and healthy south Indian breakfast dish loaded with lot of proteins and low in carbs. It goes well with tomato chutney or any chutney of your choice. I had it with coconut chutney. There are different kinds of quinoa available in market. Here I used Red Quinoa, you can also use white quinoa. This non fermentation dosa is prepared with quinoa and green moong dal spiced up with green chilly and ginger.  You can have this pesarattu for both dinner or breakfast. Also check my other quinoa recipes – quinoa vegetable biryani, quinoa dosa, quinoa paniyaram

How to make Quinoa Pesarattu Recipe

QUINOA PESARATTU RECIPE / THINAI PESARATTU

 

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Prep time

8 hours

Cook time

30 mins

Total time

8 hours 30 mins

 

Quinoa Pesarattu recipe /Thinai (foxtail millet) pesarattu is a simple delicious and healthy south Indian breakfast dish loaded with proteins and low in carbs. It goes well with tomato or any chutney of your choice.

Author: Gayathri Ramanan

Recipe type: BRAKFAST

Cuisine: Indian

Serves: 8

Ingredients

• ½ Cup of Red Quinoa
• ½ Cup of Green Moong Dal
• 1 Inch of Ginger
• 2 Green Chilly
• 1 Tbsp of Rice Flour
• 1 Tsp of Roasted Cumin
• 1 Onion, Finely chopped
• Pinch of Asafoetida
• Salt to taste
• Few Coriander Leaves, Chopped
• Water as needed

Instructions

1. Soak both moong dal and quinoa in water for overnight.
2. Drain the water and wash it. Grind it into a fine paste along with ginger and green chilly.
3. Chop the onion. Add onion, rice flour, asafoetida, roasted cumin, salt and coriander leaves to the batter. Mix well.
4. The batter should neither be too thick nor too thin. It should be in dosa batter consistency.
5. Heat a dosa pan, take the laddleful of batter, pour it in the centre, spread it in a circular motion. Drizzle a tsp of oil around pesarattu. Flip it to the other side. Drizzle another tsp of oil to it.
6. Once cooked remove it from dosa pan. Repeat the same process for the rest of the batter.
7. Serve hot with any favourite chutney.

Notes

You can replace thinai (foxtail millet) in place of quinoa.
Use either red chilly or green chilly for spicy taste.

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Barley is a wonderfully versatile grain with a nutty flavor and chewy consisitency. Barley are very good for health, they are high in fiber and selenium, also it lowers cholesterol, blood pressure, blood sugar and prevents cancer. Barley Adai Recipe is a popular south Indian crepe made with barely, rice and lentils. You can see my traditional recipe for Adai made with drumstick leaves. I followed the same adai recipe and included barley to it. This barley adai tastes delicious and a healthy breakfast dish and it does not need any fermentation. Adai goes well with chutney or podi. Barley adai recipe is good for people with diabetes and those who want to reduce weight. Barley are very cheap and nutritious so try to include in your diet.

How to make Barley Adai Recipe

Barley Adai

 

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Prep time

4 hours

Cook time

30 mins

Total time

4 hours 30 mins

 

Barley Adai is a south Indian savory crepe and a healthy breakfast dish with a goodness of barley, rice and lentils. Served with chutney or podi.

Author: Gayathri Ramanan

Recipe type: Breakfas

Cuisine: South Indian

Serves: 7

Ingredients

• 1 Cup of Barley Pearls
• ½ Cup of Rice
• ½ Cup of Toor Dal
• ½ Cup of Chana Dal (Bengal Gram)
• 7 Red Chilies
• 4 Garlic or 1 Inch Ginger
• Salt and water as needed
• Other Ingredients
• 1 Tsp of Cumin
• 1 Red Onion, Finely Chopped
• Handful of Curry Leaves, Finely Chopped
• Handful of Coriander Leaves, Finely Chopped
• Pinch of Hing (Asafoetida)
• 3 Tbsp of Coconut

Instructions

1. Soak the dals, rice, barley and red chillies in a water for 4 hrs or overnight.
2. Nextday, wash it twice in water and in a mixie, add dals, rice, barley, red chilies, garlic, salt and water. Grind it coarsely . Transfer this mixture to a bowl. Just before making adai, add everything listed under “other ingredients”. Mix well and check for salt.
3. Heat a tawa, spread little oil, pour ladle full of batter, spread it like thick dosa, drizzle some oil on sides, cook it until you get golden brown color, flip it to other side and cook for another 2 mins in low flame .
4. Crispy, flavourful adai is ready to serve with coconut chutney or avial or podi.

Notes

Always use small onion for great taste.Here shallots are little expensive so I used Large onion.
Replace barley pearls with barley flour.
To make more healthy, add grated vegetables like carrot, radish.
Cook on low flame to get crispy also it takes more time to cook than normal dosa.
Adjust the no of red chillies according to your taste.

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Tags: barley adai, barley adai recipe, adai recipe, barley recipe, barley indian recipe, healthy breakfast recipe, breakfast ideas, south Indian vegetarian breakfast recipe, recipe with barley.

Sorghum are called Jowar in Hindi and vellai cholam in tamil. It is really healthy to include white millet in our diet as they are high in protein and fiber. Yesterday I made this jowar dosa recipe /cholam dosai for breakfast by referring my note-book. It is a nice alternative to regular rice dosa. Guess what ? this sorghum dosa is good for diabetic people and prevents cholesterol, also it is vegan and gluten-free dosa recipe. This dosa is not only healthy, they are amazing in taste when you serve with tomato chutney or onion chutney or sambar. So try this jowar dosa / cholam dosai for breakfast, your family will love it for sure.

How to make Cholam Dosai / Jowar Dosa

Tags: cholam dosai, jonnalu dosa, sorghum dosa, jowar dosa, jowar dosa recipe, dosa recipes, vellai cholam recipes, south Indian breakfast recipe, how to make cholam dosai, prepare jhowar dosa recipe.