Crispy Quinoa Oats and Lentil Addai

Crispy Quinoa Oats and Lentil Addai

Adai, which is shaped like a pancake, is a healthy, high protein and high nutrient dish made of mixed lentils, rice & spices. It is one of the most common delicacies of South Indian cuisine.  

Adai can be made thick or thin and tastes delicious and is mostly served with a chutney of your choice. In this Addai recipe, along with the lentils, I have used quinoa and oats instead of rice. 

A healthy alternative for those who are vegan and health conscious and trying to watch their carbs.

Prep Time

4 hours

Cook Time

20 minutes



for Addai

  • 1/4 cup green whole moong dal 
  • 1/4 cup yellow moong dal 
  • 1/4 Chana dal 
  • 1/4 cup Toor dal (Yellow spilt pigeon peas) 
  • 1/4 cup udad dal  
  • 1 handful Quinoa  
  • 1 handful Oats.  
  • 3 green chilies  
  • 3-4 long dry red chilies 
  • A small piece of ginger 
  • 3-4 curry leaves 
  • 1 tsp heing (asafoetida)

Ingredients for Instant Tomato Chutney

  • 1 cup tomatoes 

 For Seasoning: 

  • 1 tbsp avocado oil 
  • 1 tsp mustard seeds 
  • 1 tsp urad dal 
  • 1 tsp turmeric 
  • 1 tsp asafoetida (heing) 
  • 3-4 curry leaves (kadipatha) 
  • 2 dry red chillies 
  • 1 tsp red chilli powder 
  • 1 tsp fenugreek powder (methi powder) 
  • 1 tsp jaggery or sugar



  1. Soak the dals, quinoa and oats for 4 hrs.  
  2. After 4 hrsgrind it with a small piece of ginger, 3 to 4 curry leaves (kadipatha), 2 green chilies and 1/2 tsp heing (asafoetida) to enhance the flavor.  
  3. I added grated carrots when grinding. (You can add any other vegetables like spinach or beets too)   
  4. The batter is ready. and you can make the Addai instantly without fermenting.  
  5. Make hot Addai’s and serve with No Grind Instant Tomato Chutney as it’s in the picture or you can make any chutney of your choice.

No Grind Instant Tomato Chutney

  1. Heat 1tbsp Avocado Oil in a pan. 
  2. Add all the above ingredients of the seasoning.  
  3. Once it splutters, add chopped tomatoes.  
  4. Sprinkle some water, cover it and cook in medium heat for 10 mints. 
  5. Add jaggery or sugar and cook for 5 mints. 
  6. Now, add red chili or sambhar powder. 
  7. Add fenugreek powder (methi Powder) (optional)  
  8. This chutney tastes best when its little liquidly. So, if it becomes too dry, then add little more water.  
  9. Cook the chutney till the oil separates. 
  10. Serve hot with Dosa or Addai 
  11. This chutney can be frozen or stored in the refrigerator for a week and is vegan and gluten free

Check out This Recipe on Instagram Here!


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