Kuthiraivali Adai/ Barnyard Millet and Lentil 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

💠 Ginger – 1 inch piece

💠 Onion , finely chopped – 1/2 cup 

💠 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.




One Comment Add yours

  1. Neelapadmanaban says:

    Superb Aby


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