Soak the chickpeas, black-eyed peas and green whole moong in enough water the previous day. Soak the quinoa and brown rice along with all dals for at least 4 hours.
Grind the soaked dals, soaked chickpeas, black-eyed peas and whole moong along with the quinoa and rice and the dry red chillies, fennel seeds and grated ginger. Add enough water and salt too. Make a slightly coarse paste.
Heat a non-stick pan. Pour a ladle of this adai batter, drizzle the oil and cook on both sides until the adai gets well cooked.
Serve hot with spicy coconut chutney.
Recipe courtesy: Priya Easy N Tasty Recipe
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.