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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.
Prep Time2 hours
Cook Time30 minutes
Total Time2 hours 30 minutes
Servings5 Adai
AuthorSharmilee J

Ingredients

To Soak:

  • ½ cup varagu
  • ½ cup thinai
  • ¼ cup toor dal
  • ¼ cup chana dal
  • 1 tablespoon moong dal
  • 1 tablespoon urad dal

Rest of the ingredients:

  • 4 red chillies
  • 1 teaspoon fennel seeds
  • ¼ cup small onion
  • few curry leaves torn into pieces
  • 1 tablespoon coriander leaves
  • 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

  • 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.
Nutrition Facts
Millet Adai Recipe
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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