Millet Adai Recipe

Millet Adai is a healthy tiffin that tastes really good with chutney or even just plain curd. It is made by grinding mixed millets and dals together, then cooked like a thick dosa. This is one easy way to include millets in daily meals without changing the usual taste too much. It looks just like adai but made fully with millet instead of rice.

I started making this once a week instead of regular dosa and now it has become a staple. It keeps you full for long and gives enough energy too. If you are trying to include more millets in your diet, this is a must-try recipe. It is simple and also no fermentation needed, so very easy for weekday mornings too.

Jump to:

• About Millet Adai
• Millet Adai Ingredients
• How to make Millet Adai Recipe Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Millet Adai

Millet Adai is a protein-packed savory tiffin made using millets like varagu and thinai along with mixed dals. It is soaked and ground to a coarse batter, then poured like uthappam and cooked on both sides. The batter does not need fermenting, and you can make adai immediately after grinding.

The taste is slightly earthy because of millets but very tasty when combined with small onion, curry leaves and spices. It is crispy on the edges and soft inside when made in thick style. If you make it thinner, it becomes like dosa and even more crisp. Both versions taste good, just the texture will change.

This is also a good option for diabetics or anyone who wants to avoid white rice. Millets give fiber, and the dals add protein, so it is balanced too. You can also pack this for lunchbox as it stays soft even after few hours.

I usually make this using cast iron dosa pan. That gives nice crisp outer and flavor also becomes better. If I am short on time, I soak everything the previous night and grind next morning, that way it is faster too.

Millet Adai Ingredients

• Varagu - I used varagu millet for this recipe. It adds body to the batter and has a slightly nutty flavor. You can use kuthiraivali also instead.
• Thinai - Thinai or foxtail millet gives nice texture and helps the adai to become crisp. I have used equal amount with varagu.
• Mixed dals - I have used toor dal, chana dal, moong dal and a bit of urad dal. Toor gives a light grainy feel, chana adds nice flavour, moong keeps it light, and urad helps with softness. I just soak them all together.
• Red chillies - I added few red chillies for spice. Add more or less depending on how spicy you like at home.
• Fennel seeds - I add it as it gives a slight sweet smell amd I love that in my adai.
• Small onion - I used finely chopped shallots. It gives nice flavor and slight crunch when cooked.
• Curry leaves - Just a few fresh curry leaves torn and added. It adds aroma and gives light crisp bits here and there.
• Coriander leaves - I added for freshness and color. You can skip if not available.

Similar Recipes

• Ragi Dosa
• Millet Dosa
• Wheat Dosa
• Oats Dosa
• Adai

How to make Millet Adai Recipe Step by Step

1.Take all the ingredients listed under 'to soak' in a mixing bowl, soak it in water till immersing level. Soak for at least 3-4 hours. Drain water and set aside.

2.Take red chillies and fennel seeds in a mixer, add little of mixed millet mixture and grind it to a coarse mixture.

3.Now add remaining dals and grind it a semi coarse mixture. Add little water and Mix well. Add chopped onion, coriander leaves and required salt. The batter should be slightly runny in between idli and dosa batter consistency.

4.Heat the dosa pan, grease with little oil, pour a ladle full of batter and spread it evenly a bit thick. Drizzle oil over the sides and let it cook, flip over other side and cook till golden brown and crisp at the edges.

Serve hot with any chutney of your choice.

Expert Tips

• Soak well - I usually soak all the grains and dals for at least 3 to 4 hours. It helps to grind easily and gives better texture too.
• Grind coarsely - Batter should not be too smooth. I keep it slightly coarse so that the adai has a nice bite when you eat.
• No need to rest - You can make adai as soon as batter is ready. No resting needed, I always make it fresh after grinding.
• Cook one side fully - Don't flip too early. Let it cook well on one side first, else it may stick to pan and break.
• Use cast iron tawa - I like using my cast iron dosa tawa for this. It gives that nice crispy edges. You can use nonstick too but taste is little different.

Serving and Storage

Serve Millet Adai hot with coconut chutney, tomato chutney or just plain curd. This goes well for breakfast, dinner or even light lunch. If you have leftover batter, store it in fridge for two to three days. Mix well before using again. Reheat the adai on tawa for fresh taste.

FAQS

1.Can I use other millets instead of varagu and thinai?

Yes, you can try kuthiraivali or saamai also. Just keep the total millet quantity same.

2.Is this good for kids?

Yes, this is healthy and filling. Just reduce the red chillies if giving to small kids.

3.Can I skip onions?

Yes, if making for festivals or if you avoid onions, you can skip it completely.

4.Can I make this in advance?

You can grind the batter earlier and store in fridge. But mix again before making.

5.Can I use mixer jar instead of grinder?

Yes, this batter can be made in mixer jar easily since it does not need to be very smooth.

If you have any more questions about this Millet Adai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Millet Adai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card