MIXED MILLET ADAI
Adai is a common breakfast/dinner in South Indian homes. Its been a while the restaurants serve Adai-Avial combination too.
This is an excellent healthy dish, served hot -- some people may not like it thick (unlike a dosai) -- but you can make it thinner too. The version below will get you a cripsy version.
I am more than certain that you will make this a regular dish from now on.
Check out other millet recipes on this space
Preparation time/ Soaking time: 1-2 hrs
Cooking time: 30 min
Cuisine: South Indian
Category: Breakfast, Tiffin, Dinner
Spice level: Moderate/ Spicy
Note: ** Calories per serving excludes butter and other serving options. If you are on a fat /sugar restricted diet, then please skip the jaggery and butter.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 5 g||7 %|
|Saturated Fat 2 g||9 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 22 mg||1 %|
|Potassium 145 mg||4 %|
|Total Carbohydrate 32 g||11 %|
|Dietary Fiber 6 g||24 %|
|Sugars 1 g|
|Protein 7 g||14 %|
|Vitamin A||8 %|
|Vitamin C||2 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S.|
- 1 cup Kodo millet/ Varagu
- 1 cup Barnyard millet/ Kuthiraivaali
- 1/2 cup raw rice
- 3/4 th cup toor dhal
- 1/2 cup Chana Dhal
- 1 tbsp moong dhal
- 8 -10 red chillies
- 3-4 flakes Asafoetida (compounded)
- 1 tbsp horse gram (optional)
- 1 cup fresh or desiccated coconut
- Salt to taste
- 3 sprigs Curry leaves
- 6-7 sprigs of Coriander
- Oil for cooking
- Wash and soak millets, rice, dhals, chillies, horse gram separately for 1 -2 hrs.
- Soak compounded Asafoetida in water with 1 tsp dhal (you can take a little off from the measured Chana dhal).
- Grind the above into a coarse mixture in a mixer grinder. You can adjust the chillies as per heat intensity.
- To the ground mixture add coconut, salt to taste, torn curry leaves and chopped coriander and mix well to form a thick batter.
- Heat a Skillet (preferably iron) and keep the flame low. Spoon out batter on the hot surface and spread out into a thick crepe. Make a hole in the center and drizzle oil around and in the center.
- Cook slowly until the surface turns a deep golden and the texture becomes crisp. Flip over and cook the other side.
- Serve hot on a banana leaf with a dollop of butter, chutney of your choice and pounded jaggery. (Those peanut butter lovers can have a table sppon -- its so so yummy as a side dish to this)
- Never be in a hurry to cook lentil crepes. Take time for to cook until you get a crispy crust. Slower the cooking, better the results.
- Intense heat can char and scorch the pulse mixture. So, keep the flame low when the skillet is not in action. If required, sprinkle little water to cease the fumes from the hot surface and then continue to cook.
- Serving in banana leaves keeps the flavour intact and adds taste to the food. Click here for an interesting read on banana leaves