Mixed Millet and Lentils Adai Recipe
Description:
Breakfast plays a crucial role in setting the tone for your day, providing essential energy and nutrients for sustained vitality. The Mixed Millet and Lentils Adai is a classic South Indian dish, known for its rich nutritional profile. A delicious, savory pancake packed with a variety of proteins, it’s made by soaking millets and lentils overnight, then blending them with spices and herbs to create a batter that’s both wholesome and flavorful. Whether you’re looking for a healthy start to your day or a tasty snack, this recipe will leave you feeling nourished and energized.
Cuisine: South Indian
Course: Breakfast
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Kodo millet | 1/2 cup |
| Bajra flour | 1/2 cup |
| Jowar grains | 1/2 cup |
| Samba rice | 2 tbsp |
| Yellow moong dal (split) | 1/2 cup |
| Green moong dal | 1/2 cup |
| Chana dal | 1/2 cup |
| Tur dal | 1/4 cup |
| Masoor dal | 1/4 cup |
| Onion | 1, finely chopped |
| White urad dal | 1/2 cup |
| Dried red chillies | 6-8 |
| Asafoetida | 1 tsp |
| Curry leaves | 2 sprigs |
| Cumin seeds | 2 tsp |
| Salt | To taste |
| Water | As needed |
| Oil | 1 tsp (for tempering) |
| Coriander leaves (chopped) | 4 tbsp |
Preparation Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4-5 servings
Instructions
-
Soak the Ingredients:
Begin by washing the millets thoroughly. Place the kodo millet, bajra flour, jowar grains, and samba rice in a large bowl. Add enough water to cover them and allow them to soak for at least 4 hours (preferably overnight). -
Prepare the Lentils:
In another bowl, wash and soak the yellow moong dal, green moong dal, chana dal, tur dal, masoor dal, and white urad dal together for the same amount of time. -
Grind the Mixture:
Once the grains and dals are soaked, drain the water and transfer the mixture to a mixer grinder. Add dried red chillies, asafoetida, and a little water to help with the grinding process. Blend it into a smooth yet slightly coarse batter. -
Make the Tempering:
Heat 1 tsp of oil in a pan over medium heat. Add finely chopped onions, cumin seeds, and curry leaves. Sauté until the onions turn soft and translucent, releasing a fragrant aroma. -
Combine the Batter and Tempering:
Once the tempering is ready, pour it into the batter mixture. Stir in chopped coriander leaves and salt to taste. Add water as necessary to adjust the consistency of the batter—it should be thick, similar to dosa batter. -
Cook the Adai:
Heat a non-stick or cast-iron pan. Lightly grease it with oil. Pour a ladleful of the batter onto the pan and spread it out into a thick, round shape, just like a dosa. Cook on medium heat until the edges begin to crisp and the bottom is golden brown. Flip the adai carefully and cook the other side until evenly browned. -
Serve:
Serve the Mixed Millet and Lentils Adai hot off the pan with a side of coconut chutney and a cup of freshly brewed filter coffee. This combination will not only fill you up but also provide a delightful, authentic South Indian breakfast experience.
Tips for the Best Adai:
- For added flavor, you can mix in grated coconut or finely chopped vegetables like carrots or spinach into the batter before cooking.
- Serve with tangy Coconut Chutney or a spicy Sambar for a more complete meal.
- If you’re using a traditional cast-iron pan, make sure it’s well-seasoned to prevent the adai from sticking.
This Mixed Millet and Lentils Adai recipe is a wholesome, flavorful dish that’s sure to keep you energized throughout the day. Packed with protein and fiber, it’s an ideal choice for anyone looking to enjoy a healthy, satisfying breakfast. Enjoy the goodness of millets and lentils with each bite, and savor the authentic taste of South India!
