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 atleast once a week. So what i do is, mostly i make this millets porridge, everyone loves it too..
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..
You can check out my Sorghum Adai also.
Preparation Time : 10 mins + 15 mins for grinding batter
Soaking Time : 6 to 8 hours or overnight
Cooking Time : 1 to 2 min per dosa
Serves : 5 to 6
Ingredients:
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
Method:
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 consitency.
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.
Pictorial:
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| Take all your ingredients |
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| I used kambu, cholam, thinai, ragi and kollu |
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| take them in a bowl, i added rice and chana dal too |
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| Wash them well |
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| now time to soak |
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| Add in water |
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| soak them in enough water, the water should come 2 cm above these millets |
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| Add in dry red chillies |
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| add in asafoetida |
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| mix well |
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| cover and soak overnight |
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| the next day, the water must have absorbed |
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| take them in a blender |
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| make it into a little coarse paste |
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| batter done |
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| prepare your other ingredients |
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| first add salt to batter |
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| grated ginger |
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| finely chopped onions, curry leaves, chillies and coriander leaves |
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| mix well |
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| Heat a tawa |
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| wipe it with a oiled tissue paper |
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| take a ladleful of batter |
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| pour it in |
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| make little thin adai |
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| drizzle oil around the sides |
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| flip over once the bottom is brown |
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| serve |
Hamaree Rasoi
Delicious and lovely looking millet dosai. Excellent preparation.
Deepa
Surya
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
This batter dont need fermentation. You can use it immediately