Mixed Millet and Lentils Adai Recipe
This hearty and nutritious Mixed Millet and Lentils Adai is a traditional South Indian breakfast dish, known for its high protein content and vibrant flavors. Adai is a crispy pancake made from a fermented batter of mixed millets and lentils, perfect for a wholesome start to your day. Paired with coconut chutney or tomato-onion chutney, this dish is both filling and delicious, making it an ideal choice for a nutritious breakfast or a light meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kodo millet | 1/2 cup |
| Bajra Flour (Pearl Millet) | 1/2 cup |
| Jowar Seeds | 1/2 cup |
| Seeraga (Jeeraga) Samba rice | 2 tablespoons |
| 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) | 1/2 cup |
| Arhar dal (Split Toor Dal) | 1/4 cup |
| Masoor Dal (Whole) | 1/4 cup |
| Onion | 1, finely chopped |
| Dry Red Chillies | 6-8 |
| Asafoetida (Hing) | 1 teaspoon |
| Curry leaves | 2 sprigs |
| Cumin seeds (Jeera) | 2 teaspoons |
| Salt | To taste |
| Water | As required |
| Sunflower Oil | 1 teaspoon + extra for cooking |
| Coriander leaves (Dhania) | 4 tablespoons, chopped |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 3
Cuisine: South Indian
Course: South Indian Breakfast
Diet: High Protein Vegetarian
Instructions:
- Prepare the Millets and Lentils:
- Begin by placing the millets (Kodo millet, Bajra flour, Jowar seeds) in a large bowl. Rinse them thoroughly to remove any dust or impurities.
- Soak the millets and lentils (Yellow Moong Dal, Green Moong Dal, Chana Dal, Urad Dal, Arhar Dal, Masoor Dal) in sufficient water for at least 4 hours. You may also soak them overnight for best results.
- Grind the Batter:
- Once the grains and dals are soaked, drain the water. In a grinder, combine the soaked millets, lentils, dry red chillies, and a pinch of asafoetida (hing). Gradually add water as needed to form a thick batter. The consistency should resemble that of a dosa batter – not too runny but slightly thick.
- Prepare the Seasoning:
- Heat 1 teaspoon of sunflower oil in a small pan over medium heat. Add the cumin seeds and allow them to splutter. Then, sauté the finely chopped onions and curry leaves until the onions become soft and translucent.
- Combine the Batter and Seasoning:
- Add the sautéed onion-cumin-curry leaves mixture to the prepared batter. Mix in the finely chopped coriander leaves and salt to taste. For extra flavor and texture, you can also add some grated or small pieces of coconut to the batter.
- Cook the Adai:
- Heat a cast iron tawa or flat pan on medium heat. Grease it lightly with oil.
- Pour a ladleful of batter onto the tawa and spread it into a circular shape, similar to a dosa. You can adjust the thickness of the adai to your preference, making it thick or thin.
- Drizzle a little oil over the adai and cook on one side until it turns golden brown and crispy. Then, flip it over and cook for another 10 seconds to crisp up the other side.
- Repeat the process with the remaining batter, making sure to grease the tawa between batches to prevent sticking.
- Serve:
- Once all the adai are cooked, serve them hot with a side of South Indian coconut chutney or tomato-onion chutney. For a complete meal, you can enjoy it with some fresh fruits on the side.
Tips for the Best Adai:
- Batter Consistency: The batter should not be too watery; it should be slightly thick but spreadable. This ensures that the adai stays crisp on the outside while remaining soft inside.
- Variation in Flavors: Feel free to experiment with different types of dals and millets based on availability and personal preferences.
- Coconut Addition: Adding small pieces of fresh coconut or grated coconut to the batter enhances the texture and flavor, giving your adai a traditional taste.
- Oil for Cooking: Use a little oil while cooking the adai to make it crispy. You can also drizzle some oil on the adai after flipping it to get that perfect golden crust.
Why You’ll Love This Recipe:
- High in Protein: With the combination of various millets and lentils, this adai is a great source of plant-based protein, making it an excellent choice for vegetarians.
- Gluten-Free: This recipe uses millet and dal, which are naturally gluten-free, making it suitable for those with gluten sensitivities or those following a gluten-free diet.
- Flavorful and Filling: The addition of spices like cumin seeds, curry leaves, and asafoetida brings out the rich, aromatic flavors, while the texture is both crunchy and soft.
- Versatile: Adai can be served with a variety of chutneys, sambar, or even a dollop of yogurt, making it versatile for different palates and preferences.
Enjoy this Mixed Millet and Lentils Adai as a wholesome, nutritious breakfast that not only energizes you but also delights your taste buds with its unique flavors and textures. Perfect for busy mornings or a weekend treat, this dish will quickly become a favorite in your home!
