Millets Adai Dosa is a combination of several millets combined with lentils to create a batter. The ground batter is made into thin crepes which taste delicious and is highly nutritious too. Variety of millets are used in this recipe and it can be easily modified as per your taste and preference.

Millets Adai Dosa Recipe

You all know recently i have started adding millets a lot in my cooking. Check out all those recipes here..It is really healthy to include all those millets / siruthaniyam at least once a week. So what i do is, mostly i make this millets porridge, everyone loves it too.

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About this Recipe

Millets are a group of highly variable small-seeded grasses that are widely grown as cereal crops or grains for fodder and human food all over the world. The majority of millets are members of the Paniceae tribe, but some millets are also members of other taxa.

Millets are important crops in Asia and Africas semiarid tropics (particularly in India, Mali, Nigeria, and Niger), accounting for 97 percent of millet production. This crop is popular due to its high productivity and short growing season in hot, dry conditions.
Millets are native to many different parts of the world. Pearl millet is the most widely grown millet and is an important crop in India and parts of Africa. Other important crop species include finger millet, proso millet, and foxtail millet.

What Is the Taste of Millet?

Millet has a mild corn-like flavour that is slightly sweeter than other grains. It has a wonderful delicate nutty flavour when toasted before cooking. Millet, like rice, has little flavour on its own and is good at absorbing the flavours of other ingredients.

But couple weeks back i made this millets adai and fell in love with it instantly. The cool thing is this recipe calls for only ½ cup of rice which makes it really healthy..That too the rice is optional, i wanted my adai dosa little crispier, so i added it. If you love soft adai, you can leave it out. So give this a try and let me know how it turned out for you.

Ingredients for Millets Adai Dosa Recipe :

Onion - 1 medium size chopped finely
Green Chillies - 2 chopped finely
Curry leaves - 2 sprigs chopped
Ginger - 1 tblspn grated
Coriander Leaves - 3 tblspn finely chopped
Salt to taste
Oil for pan frying
For Batter:
Rice - ½ cup (I used idli rice)
Chana Dal / Kadalai Paruppu - ½ cup
Kambu / Pearl Millet - ½ cup
Thinai / Foxtail Millet - ½ cup
Kanam / Kollu / Horse Gram - ½ cup
Ragi / Finger Millet - ½ cup
Cholam / Sorghum / Jowar - ½ cup
Dry Red Chillies - 4 to 5
Asafoetida / Hing / Kaya Podi - ½ tsp

Dry Red Chillies :

Red chilies were introduced to India by Portuguese traders from Mexico. India is now the world leader in the cultivation of dry red chilies. Red chilies are more commonly consumed in hotter regions of India, such as Rajasthan, because they help to keep the blood clean and thin.

Green Chilli :

The green chillies in cooked or raw form give a fiery hot flavour. To reduce the fiery hot flavour the seeds and inner membranes could be removed which is effective at reducing the heat of the pod.

Ginger:

Fresh ginger has a slightly peppery and sweet flavour, as well as a pungent and spicy aroma. Fresh ginger, like garlic, softens with cooking. It's a common flavouring in Asian dishes. Salad dressings, baked goods, soups, curries, meats, and desserts like
gingerbread and gingersnaps are all flavoured with ground ginger.

You can check out my Sorghum Adai also.

How to Make Siruthaniya Adai Dosai

Take all the ingredients except chillies and asafoetida in a container and wash them really well. Once they are washed, add enough water, so the water comes just 2 cm above the millets.
Now add in dry red chillies and asafoetida to this and mix well. Cover this and let it soak 6 to 8 hours or overnight.
The next day, the millets would be soaked and the water would be absorbed. Only a little water would be left.
Now take the millets in a blender and make it into a little coarse paste. Add more water if needed.
Pour this into the same container and add the other ingredients given except oil and mix well. The batter should be thick but pouring consistency.
Heat a tawa. Wipe it with a oiled tissue paper to season the tawa,
Pour a ladleful of batter and make little thin dosa. Drizzle oil around the sides.
Cook till the bottom turns golden, flip over and cook. Once it is cooked, remove and serve with chutney.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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Millet Adai Dosa Step by Step

Take all your ingredients

I used kambu, cholam, thinai, ragi and kollu

take them in a bowl, i added rice and chana dal too

Wash them well

now time to soak

Add in water

soak them in enough water, the water should come
2 cm above these millets

Add in dry red chillies

add in asafoetida

mix well

cover and soak overnight

the next day, the water must have absorbed

take them in a blender

make it into a little coarse paste

batter done

prepare your other ingredients

first add salt to batter

grated ginger

finely chopped onions, curry leaves, chillies and
coriander leaves

mix well

Heat a tawa

wipe it with a oiled tissue paper

take a ladleful of batter

pour it in

make little thin adai

drizzle oil around the sides

flip over once the bottom is brown

serve

Hamaree Rasoi

at

Delicious and lovely looking millet dosai. Excellent preparation.
Deepa

Surya

at

Hi Aarthi.. A quick answer required please.. I have grinded this batter now.. Do I need to keep this out for fermentation or readily make dosas?

- Aarthi
  
  at
  
  This batter dont need fermentation. You can use it immediately

Millets Adai Dosa Recipe