Foxtail millet adai

Ingredients

1/4 cup each of greengram dal, bengalgram dal, blackgram dal and redgram dal

1 cup of foxtail millet (thinai in tamil)

Salt to taste

2-3 red chillies

Bit of asafoetida

Few curry leaves

Oil as required

Soak the millet and dal combination seperately for 3-4 hours. Grind the dals to a coarse batter and add the millet with red chillies. Grind again for 2-3 minutes. Add salt, asafoetida and curry leaves. Leave it for sometime to slightly ferment- about 2-3 hours.

Heat tava and pour a big ladle of batter. Spread it to a round not very thick and not very thin. Pour a tsp of oil in the sides and allow it to cook. When it turns slightly brown, flip and cook for a minute.

Serve hot with some avial and curd.

Samba wheat rava adai

This recipe is a guest post from Asha Sathyanarayanan. Thanks Asha for this healthy recipe

The recipe in her words..

I would sincerely like to thank my dearest friend Mrs. Geetha Radha Krishnan for giving me this recipe.

Ingredients:

Samba wheat rava (1 1/2 cup)

Green gram, Brown chana, Brown gram 3 shared in a cup

1/2 teaspoon pepper

3 or 4 red chilly

Asafoetida(hing)

Curry leaves 2 sticks.(see photograph)

Soak all the ingredients for about 4 hrs and grind well to Dosa consistency. Add enough salt. This Adai can be prepared immediately without fermentation. Heat a non-stick tava and pour the batter. Spread into medium thickness adai. Turn and roast both the sides. I have always made this Adai without oil at all. Turned out very good. Serve hot with Sambhar, Idly Molagai podi or onion chutney.

You can also make chutney without coconut. Absolutely an excellent dish for Diabetics and weight watchers. Try this out and write to me.

Bran rice adai

Ingredients

2 cups bran rice (soaked for 4-5 hours)

1/2 cup bengalgram dal

1/4 cup blackgram dal

1/4 cup redgram dal

Salt to taste

Oil as required

Few curry leaves

1/2 tsp asafoetida

Soak the dals togethers for 2 hours. Grind the dals and soaked bran rice together to get a coarse batter. Let it be a thick batter and dont add much water while grinding. Add curry leaves and asafoetida tempered in hot oil and salt. Mix well.

Heat tava and pour a ladle full of batter and make an adai of medium thickness. Add some oil in the sides and cook till golden brown. Flip and cook on other side for a minute.

Serve hot with some spicy sidedish/chutney/sambar/avial

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Vegetable adai

Ingredients

1 cup mixed dals (green gram dal, bengalgram dal and red gram dal)
1 cup raw rice
Asafoetida
Salt to taste
Few curry leaves

2 cups mixed vegetables (cabbage, onions, carrot, beans, coriander leaves)

Oil

Soak the rice and dals seperately for 4 hours and grind to a coarse batter. Add salt, asafoetida and few curry leaves.

Heat tava and spread a ladle full of batter. Spread some mixed vegetables over it and little oil in the sides. Cook on medium flame till golden brown on the lower side and slowly turn and cook on other side as well.

Serve hot with avial, chutney, sambar.
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Multi-legume Adai

Ingredients

2 cups of mixed legumes

Salt to taste

2 red chillies

Asafoetida

1 cup raw rice

Oil as required

Soak the legumes and rice overnight.

Grind it to a coarse batter with red chillies. Add salt and asafoetida. If you wish to you can add chopped onions and grated vegetables at this stage.

Heat tava and pour a ladle full of batter and make adai. Add a little oil in the corners and cook till slightly brown. Turn and cook on other side also.

Serve hot with sweet curds.

Sending it over to Srivalli for the MLLA-18 event started by Susan

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Kollu (Horsegram) Adai

This recipe is adapted from Sindhu's version at Flowergirl's Recipes

Ingredients

2 cups horsegram
1 cup rice flour
Salt to taste
2 green chillies
Few curry leaves
Finely chopped coriander leaves
2 tsp cumin seeds
Oil

Soak the horsegram overnight and pressure cook it till soft. Cool and grind the horsegram with green chillies, salt and cumin seeds.

Add rice flour, curry leaves and coriander leaves to it and mix well to get a dough.

Grease a plastic sheet with little oil and spread out a small ball of the dough into small rounds on the sheet. If required, wet your hands a bit to ease patting the adai.

Heat tava and slowly place the adai on it and cook with little oil in the sides. Turn and cook on other side as well and serve immediately with chutney or sambhar.

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Thur Adai

Ingredients

1/2 cup bengalgram dal
1/2 cup red gram dal
1 1/2 cups rice
Salt to taste
2 tsp coarsely ground pepper
2 tsp coarsely ground cumin seeds
3 green chillies

Soak the rice and dals for atleast 3 to 4 hours. Grind it along with green chillies to a coarse batter.

For making adais...add the rest of the ingredients and mix well. Spread out on a hot tava with some oil in the sides. Cook till it starts turning brown.

Cook on the other side as well and serve hot.

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Pesarat Dosa

Ingredients

2 cups Whole Moong (green)
A handful of raw rice
A medium piece of ginger
2 Green chillies
Salt to taste
2 tsp Oil to cook

Soak the moong and rice together for atleast 8 hours.

Grind it along with salt, ginger and green chillies.

Make dosa from the batter, but slightly thicker.

Serve with any chutney, sambhar.

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Adai

Ingredients (Translation)

1 cup raw rice
1 cup dals (equal proportion of bengalgram dal, blackgram dal and redgram dal)
4 Red chillies
Salt to taste
1/4 tsp Asafoetida
Few curry leaves
2 tsp oil (per adai)

Soak the rice, dals and red chillies for atleast 2 hours.

Grind it along with salt and asafoetida to a coarse batter.

Add finely chopped curry leaves and mix well.

Heat the dosa tava and use the batter to make adai. Add some oil and cook on both sides till brown spots appear.

Serve hot with Avial, chutney and jaggery.

You can even add some finely chopped onions to the batter.


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