February 29, 2016

Foxtail Millet and Lentils Adai / Thinai Paruppu Adai | Millet Recipes

     Thinai adai is the best beginner’s millet recipe. The adai will be indistinguishable from normal adai and can be used to make people be open to millet food.

Recipe Cuisine : South Indian | Recipe Category: Breakfast
Preparation Time: 10 mins  | Cooking Time: 5 mins | Yields: 7-9 adais

Foxtail Millet / Thinai
1 cup
Bengal Gram / Kadalai Paruppu
¼ cup
Thur Dal / Thuvaram paruppu
¼ cup
Urad Dal
2 tbsp
Split green gram / moong dal/pasiparuupu
2 tbsp
Fenugreek seeds
1 tbsp
Red Chilli
As required
Asafoedita / Hing
½ tsp
Chopped Curry Leaves
2 tbsp
Chopped Coriander Leaves
2 tbsp
Grated Coconut
¼ cup
To make adai

1. Wash and soak the foxtail millet for 3 hours.
2. Wash and soak the dals together for 2 hours.
3. Grind the foxtail millet, red chilli, salt and asafoedita with little water into a coarse paste using the mixie or wet grinder.
4. Then add the dals (drain the water from the dals) and grind them into a coarse paste.
5. Transfer the batter into the bowl, then add the chopped curry leaves, chopped coriander leaves and grated coconut. Mix them well and the adai batter is ready to make adai. ( no need to ferment)
6. Heat the dosa tawa and pour one ladle full of adai batter into a thick circular shape.
7. Pour few drops of oil along the sides of the adai. Turn over once it reaches golden color. Remove from the flame when it reaches golden on both sides.
                        Serve it with MintChutney and Onion Chutney.


Priya Anandakumar said...

Very healthy adai, made beautifully

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