Millet Adai is a nutritious dish made from a blend of mixed millets and lentils. It’s a popular choice for breakfast or dinner. Not only is it delicious, but it is also rich in protein, fiber, and essential nutrients. The great thing about Millet Adai is that it does not require fermentation, making it quick and easy to prepare. Here’s the recipe :
Recipe: Yields for 3 to 4 persons
Ingredients:
- Pearl millet 1 cup
- Tur dal 1 cup
- Yellow split peas half cup
- Channa dal half cup
- Moong dal half cup
- Dried red chilies 2-3
- Curry leaves 1-2 sprig
- Salt to taste
- Asafoetida half tsp
- Oil for cooking as needed
Method :
Wash the mixed millet and lentils thoroughly, then soak them in water for about 4-6 hours or overnight.
After soaking, drain the water from the millet and lentils. Don`t discard the soaked water. Used it for grinding. Grind them along with dried red chilies, salt, and asfoetida into a coarse batter using a blender. Add a little water if needed to facilitate grinding, but ensure the batter remains thick and coarse.
Transfer the batter to a mixing bowl. Add curry leaves. Mix everything well to combine.
Heat a non-stick griddle or tawa over medium heat. Once hot, grease it lightly with oil or ghee.
Take a ladleful of the batter and spread it evenly on the hot griddle to form a thick similar to a dosa. Drizzle a little oil or ghee around the edges.
Cook the Millet Adai on medium heat until the bottom side turns golden brown and crispy.
Flip the Adai and cook the other side until it is also golden brown and cooked through.
Once both sides are cooked to perfection, remove the Millet Adai from the griddle and serve hot with Onion chutney, tomato chutney, or any other accompaniment of your choice.
Nutritional value of per Millet Adai:
Calories: 150-200 kcal
Total Fat: 5-10 grams
Saturated Fat: 1-3 grams
Cholesterol: 0 milligrams
Sodium: 0-300 milligrams (depending on salt added)
Carbohydrates: 20-30 grams
Fiber: 3-5 grams
Sugars: 1-3 grams
Protein: 5-10 grams
Enjoy!!!
Please leave your valuable comment.
