Adai is a kind of spicy dosai (Tamil cuisine). If you want to read more please click to see my usual adai recipe, nine grain adai. I prepared a newer kind of adai this week using millet along with other ingredients. This tastes more similar to the original adai, but this feels lighter. This is my own version of a millet adai, hope you all try this and enjoy !
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| Millet Adai with karakulambu and sugar |
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| Thinai millet |
To grind:
Idly rice / any rice - 1/2 cup
Idly rice / any rice - 1/2 cup
Foxtail millet (thinai) - 1 cup
Channa dhal (Kadalai paruppu) - 1/2 cup
Channa dhal (Kadalai paruppu) - 1/2 cup
green gram (whole) - 1/2 cup
urid dhal (Uluntham paruppu) - 1 tbsp
ginger - 1 inch
urid dhal (Uluntham paruppu) - 1 tbsp
ginger - 1 inch
whole black pepper - 2 tbsp
cumin - 1 tsp
Dry red chilli - 5
Asafoetida powder (hing) - 1 tsp
turmeric powder - 1 tsp
salt - 2 tsp (to taste)
Dry red chilli - 5
Asafoetida powder (hing) - 1 tsp
turmeric powder - 1 tsp
salt - 2 tsp (to taste)
To add before making adai:
onion - 2 cup
cilantro - a handful
curry leaf - 1 sprig
onion - 2 cup
cilantro - a handful
curry leaf - 1 sprig
cumin - 1 tsp
Method:
Wash and soak together everything given 'to grind' for 4-5 hours (except ginger, salt, turmeric, hing).
I soaked it by 6 Am and prepared the batter by noon and made this adai for dinner.
(If you plan to make adai for a special breakfast, then soak all the items told and keep it inside fridge overnight.
Otherwise soak the rice overnight and soak the dhals for just 2 hours in the norning.
Because while making adai , the dals should not ferment).
Wash and soak together everything given 'to grind' for 4-5 hours (except ginger, salt, turmeric, hing).
I soaked it by 6 Am and prepared the batter by noon and made this adai for dinner.
(If you plan to make adai for a special breakfast, then soak all the items told and keep it inside fridge overnight.
Otherwise soak the rice overnight and soak the dhals for just 2 hours in the norning.
Because while making adai , the dals should not ferment).
Grind all soaked items together to a medium coarse dosa batter .
Finely chop the onion, cilantro , curry leaf and add this to adai dosa batter.
Heat a thick cast iron dosa pan and coat it with a little sesame oil. Drizzle water and wipe clean.
(Thick traditional dosa tawas make crispy adais than the non stick tawas)
Then pour a ladle of batter and make thick dosas.
Flip it. wait to get adai cooked on both sides.
Finely chop the onion, cilantro , curry leaf and add this to adai dosa batter.
Heat a thick cast iron dosa pan and coat it with a little sesame oil. Drizzle water and wipe clean.
(Thick traditional dosa tawas make crispy adais than the non stick tawas)
Then pour a ladle of batter and make thick dosas.
Flip it. wait to get adai cooked on both sides.
It will take around 3 - 5 minutes for each adai to be cooked completely.
Like wise make as many as required.
Like wise make as many as required.
If you need to prepare it faster, use two dosa tawas, as this helps better to serve a hot crispy adai.
Adai dosai is ready!
Adai dosai is ready!
Makes nearly 15 adai.
Serving suggestion:
Serve adai hot with coconut chutney , sugar or aviyal or onion chutney.
Sometimes we enjoy this with kara kulambu too.
Do not prepare it in batches before serving. Because adai tastes better when served hot.
So start making adai , as soon as your loving family sits in front of the dinner plateЁЯШН
Do not prepare it in batches before serving. Because adai tastes better when served hot.
So start making adai , as soon as your loving family sits in front of the dinner plateЁЯШН
Note:
The taste will be enhanced if we add a handful of drumstick leaves to the batter before making adai.
The taste will be enhanced if we add a handful of drumstick leaves to the batter before making adai.
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