KUTHIRAIVALI ADAI/ BARNYARD MILLET DOSA
Consumption of millets has been in practice since olden days especially in East Asian and African countries. They’re rich in dietary fiber, iron, calcium and B vitamins and they release sugar slowly in the blood and so it’s much suitable for diabetic. Though they’re less popular , the benefits are abundant. So make it as a food practice to consume millets minimum twice or thrice a week. We have a “MILLET DAY ” once in a week and that day most of my dishes are prepared using millets.For that you need to know more varieties like millets idli, dosa, adai, sevai,upma, pongal, kichdi , paniyaram and patties & pancakes. It’s easy to replace rice with millet in most of the recipes. So give it a try.
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💠 kuthiraivali/ Barnyard millet – 1 cup
💠 Chana dal / split Bengal gram – 1/2 cup
💠 Red chilli – 6 to 8
💠 Coriander seeds – 1 1/2 tablespoons
💠 Saunf/ Fennel – 1 tablespoon
💠 Jeera / cumin seeds – 1 teaspoon
💠 Black pepper – 1/2 tablespoon
💠 Onion , finely chopped – 1/2 cup
💠 Ginger, grated – 1 tablespoon
💠 Garlic, finely chopped – 2 tablespoon
💠 Finely chopped curry leaves and coriander leaves – 1 tablespoon each
💠 Salt as per taste
💠 Asafoetida / hing – 1/2 teaspoon
–Wash and soak millet and dal for minimum 2 to 3 hours.
– In a mixer/ blender , grind the soaked millet and dal with red chilli, coriander, cumin, saunf, pepper and ginger into a coarse paste. Then add asafoetida and salt , mix well. Keep aside for 20 to 30 minutes.
– In the meantime, finely chop the onion, garlic, curry leaves and coriander leaves. Add this to the resting batter and give it a gentle stir.
– Heat a thick bottomed pan / tawa in a medium flame and pour the batter and spread it well and pour some drops of oil on top. Once it’s done flip it to the other side.
-Serve with butter/ white chutney/ powdered jaggery/ garlic yogurt dip.
I prefer butter or garlic yogurt dip.