Millets Adai | Kodo millets mixed dals Adai

Kodo Millets mixed dal adai

Recipe 1.

Kodo millets / Varagu in Tamil makes a good substitute for rice for preparation of many dishes and one such is the protein rich Adai . dosa with a blend of mixed dals .

Serve with avial, loads of vegetables, a spot of butter and jaggery , the traditional way to enjoy a healthy dish .😋😋

Ingredients

wash and soak all these dals and milltes for 3 hours

½ cup Kodo Millet or any millet
¼ cup Toor Dal
¼ cup Chana dal
1 tbsp Moong Dal
1 tbsp Urad Dal
2-3 dry red chillies
big pinch of asafoetida powder

1 small onion

1 tsp ginger
curry leaves / drumstick leaves
Salt
Oil

Method:

Drain water from the millet and dals.
grind to a little coarse batter along with the dry red chillies .add asafoetida powder.

Add the finely chopped onion, ginger, coriander leaves and salt to taste.
This adai can be made without adding onions too . if you have drumstick leaves,
you can make it more healthier by adding them to batter .no need to rest batter.

Heat a tawa, grease with little oil, and cook till done well, crisp 

Serve with accompaniments like Avial, butter, jaggery,molaga podi. coconut chutneys and sambar also make excellent side dishes .

Mixed millets adai

Recipe 2

Ingredients:

• 1 cup mixed millets (such as foxtail millet, pearl millet, barnyard millet, etc.)

• 1/2 cup split yellow lentils (chana dal)

• 1/4 cup split black gram lentils (urad dal)

• 1/4 cup red gram lentils (masoor dal)

• 1 large onion, finely chopped

• 2-3 green chilies, finely chopped

• 1/4 cup grated coconut (optional)

• 1 tablespoon grated ginger

• A handful of curry leaves, chopped

• 1/4 cup chopped coriander leaves

• Salt to taste

• Water (as needed)

• Oil (for cooking)

Instructions:

1. Preparation:

   • Rinse the millets and lentils together in water. Soak them in water for about 2-3 hours.

2. Grinding:

   • Drain the soaked millets and lentils and grind them into a coarse batter using a blender or a food processor. Add a little water as needed to achieve a thick, but pourable consistency.

3. Mixing:

   • Transfer the batter to a mixing bowl and add finely chopped onions, green chilies, grated coconut (if using), grated ginger, chopped curry leaves, chopped coriander leaves, and salt. Mix well.

4. Cooking:

   • Heat a griddle or non-stick pan. Pour a ladleful of the batter onto the center and spread it into a thin, even circle.

   • Drizzle a little oil around the edges and cook on medium heat until the edges turn golden brown.

   • Flip the adai and cook the other side until it is cooked through and has a golden brown color.

   • Repeat the process for the remaining batter.

5. Serving:

   • Serve the millets adai hot with coconut chutney, tomato chutney, or any chutney of your choice. It also goes well with yogurt.

Note:

• You can customize the millets used in the adai according to your preference.

• The addition of lentils makes the adai protein-rich and adds to its nutritional value.

• Adjust the spice levels according to your taste by varying the quantity of green chilies.

This millets adai is a wholesome and nutritious option for a meal, offering a good balance of carbohydrates, proteins, and fiber.

Check out my youtube video on similar kind of Adai, you may be interested .👇

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