Millets Adai Recipe

Millet Adai is a tasty, savoury tiffin made by grinding millets & dal and cooked like uttapam. Millet Adai is a healthy protein packed tiffin with the goodness of millet & dal. Millet Adai is a good alternate to cook once a week in place of dosa.
I love adai soo much….I just modified ammas adai recipe and tried this one replacing rice with varagu and thinai, it came out so good even tastier than our usual adai…no one can actually find the difference that you have made adai with millets.This is another recipe that you can easily include millets in your diet, very healthy. I love to have it with coconut chutney and sugar, even jaggery goes well.
Thinai is Foxtail Millet and Varagu is Kodo Millet

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Millet Adai

Millet Adai is a tasty, savoury tiffin made by grinding millets & dal and cooked like uttapam. Millet Adai is a healthy protein packed tiffin with the goodness of millet & dal. Millet Adai is a good alternate to cook once a week in place of dosa.

Prep Time2 hours hrs

Cook Time30 minutes mins

Servings5 Adai

AuthorSharmilee J

1x2x3x

Ingredients

To Soak:

• 1/2 cup varagu
• 1/2 cup thinai
• 1/4 cup toor dal
• 1/4 cup chana dal
• 1 tablespoon moong dal
• 1 tablespoon urad dal

Rest of the ingredients:

• 4 red chillies
• 1 teaspoon fennel seeds optional
• 1/4 cup small onion chopped finely
• few curry leaves torn into pieces
• 1 tablespoon coriander leaves finely chopped
• salt to taste

Instructions

• 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 hrs. Drain water and set aside.
• Take red chillies and fennel seeds in a mixer, add little of mixed millet mixture and grind it to a coarse mixture.
• 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.
• 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 Millets Adai hot with any chutney of your choice.

Notes

• You can make big adais too.
• Make sure to cook on one side , only then flip over to other side else it will stick and will not be easy to turn over.
• No need of standing time, you can make adais instantly once you have the batter.
• The batter keeps well for 2-3 days if refrigerated.
• You can make thick adais or thin crispy dosa kinds. If you want to make thin adai dosas then make the batter little thin so that spreading is easy.
• I used my cast iron dosa pan so the edges were nicely crisp.

Nutrition Facts

Millet Adai

Amount Per Serving (75 g)

Calories 247 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.2g1%

Polyunsaturated Fat 1g

Monounsaturated Fat 0.4g

Sodium 15mg1%

Potassium 276mg8%

Carbohydrates 49g16%

Fiber 7g29%

Sugar 3g3%

Protein 9g18%

Vitamin A 355IU7%

Vitamin C 53mg64%

Calcium 119mg12%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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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 atleast 3-4 hrs.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 laddle 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

• You can make big adais too.
• Make sure to cook on one side , only then flip over to other side else it will stick and will not be easy to turn over.
• No need of standing time,you can make adais instantly once you have the batter.
• The batter keeps well for 2-3 days if refrigerated.
• You can make thick adais or thin crispy dosa kinds.If you want to make thin adai dosas then make the batter little thin so that spreading is easy.
• I used my cast iron dosa pan so the edges were nicely crisp.