Millet Adai | Siruthaniya Adai Dosa Recipe | Kodo Millet Recipe is a great protein rich breakfast recipe. Siruthaniya Adai is made into adai dosai by adding just a little bit extra water to achieve a dosai consistency. As sprouted green gram and chickpeas are vitamin-rich and easily digestible, I chose to use them in this dish instead of other dals. Any dal, including moong, urad, and Bengal gram, may be used in their place.
Ingredients
- 1 Cup Kodo Millet / Varagu
- 1/4 Cup Toor Dal
- 1/4 Cup Sprouted Green Gram
- 1/4 Cup Sprouted Chickpeas
- 4 – 5 Red Chilli
- 2 Garlic Cloves
- 1 tsp Fennel Seed
- 1 tsp Cumin Seed
- 8-10 Shallot / Small Onion
- Few Curry leaves
- Few Coriander leaves
- a tbsp grated coconut
- Oil
- Salt
Directions
- Mix Kodo Millet with Toor dal, wash and soak for 2 hours.
- Soak Red chilli, fennel seeds, cumin seeds separately in a small bowl.
- After 2 hours drain water from millets add it to a blender with soaked red chilli mixture, sprouted green gram, sprouted chickpeas, garlic cloves and salt.
- Grind to a fine coarse mixture.
- Transfer it to a bowl.
- Add fine Chopped onions, grated coconut, coriander leaves and curry leaves.
- Mix everything thoroughly, then add water to achieve the right consistency for adai—not too runny and not too thick.
- Heat dosa tawa, grease with oil, pour a ladle full of batter and spread it.
- Add a spoon of oil over the sides, close with the lid and cook in low medium flame for one or two minutes.
- Flip over the other side, add little oil and cook till it gets crisp edges.
- Millet Adai is Ready.
- Serve hot with jaggery and Kara Chutney.
Millet Adai | Siruthaniya Adai Dosa Recipe | Kodo Millet Recipe
Millet Adai | Siruthaniya Adai Dosa Recipe | Kodo Millet Recipe is a great protein rich breakfast recipe. Siruthaniya Adai is made into adai dosai by adding just a little bit extra water to achieve a dosai consistency. As sprouted green gram and chickpeas are vitamin-rich and easily digestible, I chose to use them in this dish instead of other dals. Any dal, including moong, urad, and Bengal gram, may be used in their place.
⏲️ Prep Time
2 hrs
⏲️ Cook Time
10 mins
🍴 Serves
4
🍲 Meal
Breakfast
Ingredients
- 1 Cup Kodo Millet / Varagu
- 1/4 Cup Toor Dal
- 1/4 Cup Sprouted Green Gram
- 1/4 Cup Sprouted Chickpeas
- 4 – 5 Red Chilli
- 2 Garlic Cloves
- 1 tsp Fennel Seed
- 1 tsp Cumin Seed
- 8-10 Shallot / Small Onion
- Few Curry leaves
- Few Coriander leaves
- a tbsp grated coconut
- Oil
- Salt
Directions
- Mix Kodo Millet with Toor dal, wash and soak for 2 hours.
- Soak Red chilli, fennel seeds, cumin seeds separately in a small bowl.
- After 2 hours drain water from millets add it to a blender with soaked red chilli mixture, sprouted green gram, sprouted chickpeas, garlic cloves and salt.
- Grind to a fine coarse mixture.
- Transfer it to a bowl.
- Add fine Chopped onions, grated coconut, coriander leaves and curry leaves.
- Mix everything thoroughly, then add water to achieve the right consistency for adai—not too runny and not too thick.
- Heat dosa tawa, grease with oil, pour a ladle full of batter and spread it.
- Add a spoon of oil over the sides, close with the lid and cook in low medium flame for one or two minutes.
- Flip over the other side, add little oil and cook till it gets crisp edges.
- Millet Adai is Ready.
- Serve hot with jaggery and Kara Chutney.
