Mixed Millet and Lentils Adai
Description:
Start your day with a healthy, protein-packed breakfast that fuels your metabolism and provides a wealth of nutrients. This Mixed Millet and Lentils Adai recipe brings together ancient grains like millet, which have long been neglected but are now rediscovered for their high nutritional value. Rich in unsaturated fats, protein, fiber, and minerals, millet offers a healthy alternative for breakfast. By mixing different types of millet and lentils, you’re ensuring that your meal is not only tasty but also incredibly beneficial for your health. The best part? This recipe requires no fermentation, making it a quick and easy breakfast. Soak the millet and lentils overnight, grind them the next morning, and you’re ready to make your adai in no time.
Cuisine: South Indian
Course: South Indian Breakfast
Diet: High Protein Vegetarian
Ingredients:
- 1/2 cup Kodo millet
- 1/2 cup Bajra flour (Pearl millet)
- 1/2 cup Jowar seeds
- 2 tablespoons Seeraga (Jeeraga) Samba rice
- 1/2 cup Yellow Moong Dal (Split)
- 1/2 cup Green Moong Dal (Whole)
- 1/2 cup Chana dal (Bengal Gram Dal)
- 1/2 cup White Urad dal (Whole)
- 1/4 cup Arhar dal (Split Toor Dal)
- 1/4 cup Masoor dal (Whole)
- 1 Onion, finely chopped
- 6-8 Dry red chillies
- 1 teaspoon Asafoetida (Hing)
- 2 sprigs Curry leaves, chopped
- 2 teaspoons Cumin seeds (Jeera)
- Salt, to taste
- Water, as needed
- 1 teaspoon Oil (plus extra for cooking)
- 4 tablespoons Coriander leaves, chopped
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Instructions:
- Begin by washing all the millets and soaking them in enough water for at least 4 hours (overnight is also fine).
- After soaking, grind the millets and lentils together along with dry red chillies and asafoetida, adding a little water at a time until the mixture forms a slightly thick batter. The consistency should be thick, not watery.
- Heat 1 teaspoon of oil in a pan and sauté the finely chopped onions, cumin seeds, and curry leaves until the onions become soft and golden.
- Add the sautéed onion-cumin-curry leaf mixture to the batter, followed by the chopped coriander leaves and salt. Stir well to combine.
- Optionally, you can add a few tablespoons of grated coconut or small coconut pieces to the batter at this stage for added flavor.
- Preheat a tawa (griddle) over medium heat. Pour a ladle full of batter onto the tawa, spreading it out like a dosa. You can choose to make the adai thick or thin.
- Drizzle some oil over the top and sides of the adai. Cook on one side until crispy, then flip and cook the other side for about 10 seconds.
- Remove the adai from the tawa and repeat the process with the remaining batter.
- Serve your Mixed Millet and Lentils Adai with South Indian coconut chutney, tomato-onion chutney, and some fresh fruit for a wholesome breakfast.
Enjoy a quick, nutritious, and satisfying breakfast with this traditional South Indian adai recipe!
