Millet Adai Dosa

Adai is a very healthy, full of nutrients, power packed and easy to make breakfast or dinner item which is very common in South India. It doesn’t involve long hours of fermentation or soaking as in the case of normal rice dosa. Just eat 2 adai in the morning and you are sure to be energetic till later afternoon. At times my hubby gets too obsessed with work out and his diet. He goes on a no rice diet occasionally. Those are the times when I really think of incorporating millets in our usual breakfast or tiffin items. Neha loves any form of adai dosa with her favourite tomato chutney. Whether it is the standard rice adai or broken wheat adai or even millets adai. You can google to read more about millets and its health benefits.

Hubby is not a great fan of these. But when health is at stake, he is ready to compromise on anything and he will eat anything which has low carbohydrate. Thus began my rendezvous with millets. I started making upma, khichdi, veg biryani, chicken biryani, curd rice and every possible thing that I would make with rice using these millets. I have never really understood the difference between some millets. Most of them look similar to me. I just buy packets of them and use it as per my convenience.

Believe me, these health packed adai made with millets really taste much better than rice adai. These are ideal to make for breakfast since it doesn’t need much soaking or fermentation. To make it more healthy, one can add some grated carrots, boiled corn or peas or any other vegetable to the batter and make these adai. One can add fresh drumstick leaves to the batter and make “moringa” adai, which is highly nutritional.

Ingredients:

• Finger Millet 1 fistful
• Fox tail Millet 1 fistful
• Barnyard Millet 1 fistful
• Wheat Dalia/Broken Wheat 1 fistful
• Corn rava 1 fistful
• Barley Dalia 1 fistful
• Green Moong 1 fistful
• Udad Dal 1 fistful
• Tuvar Dal 1 fistful
• Onion 1
• Curry leaves 2-3 sprigs
• Pepper corns 10-12
• Red chillies 2-3
• Asafoetida 1/4 tsp
• Salt to taste

Method:

• Wash the millets and pulses and soak it in water for an hour.
• Grind them together in a mixer grinder coarsely. After it is ground for 3-4 minutes, add the wheat and barley dalia and corn rava and pulse for 1-2 minutes.
• Transfer the batter into a big bowl. In the same mixer add roughly chopped onions, red chillies, curry leaves, pepper corns, salt and asafoetida. Grind it well.
• Pour it into the batter and mix well. It should be a little thick batter.
• Keep it aside for 20-25 minutes.
• Heat a thick iron girdle or an nonstick tava and make thick dosa. Sprinkle liberally with sesame/til oil. Flip and cook on the other side too.
• Repeat with the rest of the batter.
• Serve hot with any chutney of your choice.

Notes:

• This is purely a no rice adai dosa. Generally adai dosa is made with rice and pulses.
• The choice of millets is purely optional and dependent on availability. The proportion can also be altered as per your convenience.
• Red chillies can be replaced with green chillies too.
• Do not soak the broken wheat for long, or else it will become rubbery.
• Adai dosa goes well with tomato chutney.
• It can also be served with avial, jaggery and butter.
• One can make small mini sized ones and pack it in your kids’ snack box.