Pearl Millet Adai

Millets in may series post 13- Pearl Millet Adai

So far, we have all eaten adai made of rice…Now, lets try Pearl Millet adai! This recipe was given to me by my friend Priya Venkatesh. She has always been emphasizing on the goodness of millets and was so happy when I started this series. This is not completely made of millets and has some amount of rice in it. The bright red colour is given by the Kashmiri Red Chillies. The coconut added gives it a twist in the flavours. This is very crispy. We are using a mixture of coconut oil, gingelly oil and ghee while cooking the adai, which really elevates the taste of the adai.

Health benefits of Pearl Millet- it contains a lot of carotene in abundance and hence is good for eyesight. It is useful for people with obesity, diabetes, blood pressure and shortness of breath. It also helps people with heart problems and acidity.

Soaking time: 3 to 4 hours| Grinding time: 15 to 20 minutesCourse: Breakfast/dinner| Cuisine: South Indian

Ingredients:

For adai batter:

Pearl millet- ½ cup

Raw rice- ½ cup

Boiled rice- ½ cup

Toor dal- ¼ cup

Chana dal- ¼ cup

Urad dal- 2 tblsp

Methi seeds- ½ tsp

Kashmiri red chili- 6 to 7

Grated coconut- ½ cup

Salt- as needed

Hing- 2 pinches

Method:

1.      Soak pearl millet, raw rice, boiled rice and Kashmiri red chilies together in water for 3 to 4 hours.

2.      Similarly soak toor dal, chana dal, urad dal and methi seeds together in water for 3 to 4 hours.

3.      First take only the red chilies, soaked with the millet and rice, and grind in the wet grinder. It has to become a paste.

4.      Now add the millet and rice to this. Grind for another 5 to 10 minutes so that it becomes a coarse batter.

5.      Now to this add all the dals soaked together. Grind everything into a coarse batter.

6.      Finally add the grated coconut and again grind it for 2 to 3 minutes or until the coconut blends with the adai batter.

7.      Transfer the batter to a container. Add appropriate salt and 2 pinches of hing. Mix everything well. No need to ferment this batter. You can use it as soon as you grind it.

8.      If you are using it for later use, keep it refrigerated.

9.      Now to make the adai, we need a mixture of coconut oil, gingely oil and ghee in equal proportion. This is top smear on the adai

10.   Heat a dosa tawa on medium flame. Smear ½ spoon of the oil mixture we have made. Pour a ladle of adai batter on to the tawa. Smear some more mixture on the top. Wait for one side to become crisp and then flip over. Cook the other side too and remove it to a plate.

11.   Serve it hot with avial.

Notes:

·        You can store this batter in refrigerator for two to three days.

·        You can top the adai with grated carrot or moringa leaves.

·        We have added only Kashmiri chilies in the batter. So, the spice level will not be too high. If you need it spicy, you can also add 2 to 3 normal chilies along with the Kashmiri chilies.

Step by step pictures

 soak pearl millet, raw rice, boiled rice 

and kashmiri red chilies in water for 3 to 4 hours

 soak toor dal, chana dal, urad dal

and methi seeds for 3 to 4 hours

 firts take only the red chiles and grind 

in a wet grinder. make it into a smooth paste

 then add the millet and rice.

grind into a coarse batter

now add the all the dals and grind

into a coarse batter 

finally add the grated coconut and 

grind everything together 

 transfer the batter to container

add salt and hing

mix everything together

heat a tawa on mediun flame.

smear a little of oil mixture we have made

pour a laddle of adai batter and spread it

smear some more oil on top and cook until crispy

flip over and cook the other side too.

serve it hot with avial.