Foxtail Millet Paruppu Adai With Keerai Recipe – Foxtail Millet and Lentil Crepes with Spinach
Embark on a culinary journey with this delightful recipe for Foxtail Millet Paruppu Adai with Keerai, a South Indian breakfast staple that beautifully combines the nutty flavors of foxtail millet and a trio of dals with the vibrant freshness of spinach. This nutritious dish not only serves as a wholesome start to your day but also highlights the versatility of traditional Indian ingredients, making it an excellent addition to your breakfast repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Foxtail Millet | 1 cup |
| Arhar Dal (Split Toor Dal) | 1/2 cup |
| Yellow Moong Dal (Split) | 1/2 cup |
| Chana Dal (Bengal Gram Dal) | 1/2 cup |
| Dry Red Chillies | 2 |
| Spinach (roughly chopped) | 1 cup |
| Green Chillies | 2 |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Sunflower Oil | For cooking |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 |
| Protein | 10 grams |
| Carbohydrates | 35 grams |
| Dietary Fiber | 6 grams |
| Fat | 7 grams |
| Sodium | 220 mg |
Preparation Time
| Activity | Time (mins) |
|---|---|
| Soaking | 240 |
| Cooking | 10 |
| Total | 250 |
Servings
- Servings: 4
- Cuisine: South Indian
- Course: South Indian Breakfast
- Diet: Vegetarian
Instructions
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Soaking the Ingredients: To begin this flavorful adventure, wash the foxtail millet thoroughly under running water and soak it in clean water for 4 hours. In a separate bowl, wash and soak the Arhar dal, Yellow Moong dal, Chana dal, and dry red chilies for the same duration. This soaking process is crucial as it softens the grains and legumes, making them easier to blend into a smooth batter.
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Grinding the Mixture: Once the soaking time is up, drain the water from the foxtail millet and dals. Start by grinding the soaked foxtail millet in a mixer grinder. Add a little water gradually, aiming for a slightly coarse paste. Transfer this mixture to a large mixing bowl. Next, combine the soaked dals, red chilies, and fennel seeds in the grinder and blend them into a smooth paste, using a little water as needed to achieve the desired consistency. Add this smooth dal mixture to the bowl containing the foxtail millet paste.
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Creating the Batter: With both mixtures in the bowl, mix them thoroughly, ensuring the textures are well combined. Season the batter with salt to taste and whisk it well until it achieves a homogeneous consistency. This blend forms the base for your adai, rich in protein and flavor.
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Incorporating Spinach: To infuse the adai with vibrant flavor and nutrition, add the roughly chopped spinach leaves and finely chopped green chilies to the batter. Mix well to distribute the spinach evenly throughout the mixture.
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Cooking the Adai: Heat a skillet over medium heat and lightly brush it with sunflower oil. Once the skillet is sufficiently hot, pour a ladleful of the adai batter onto the skillet, spreading it in a circular motion to form a crepe. Drizzle a teaspoon of oil around the edges of the adai to enhance crispiness. Allow the bottom to cook undisturbed for about one minute until it turns golden brown and crispy.
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Flipping the Crepe: Carefully flip the adai using a spatula, and let the other side cook for an additional one to two minutes until it is also golden and crisp.
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Serving Suggestions: Once cooked, transfer the adai to a plate and keep it warm while you continue to prepare the remaining adais with the leftover batter. Serve the Foxtail Millet Paruppu Adai with Keerai hot, paired with traditional accompaniments such as Karuveppilai Chutney Podi (Curry Leaf Powder) and Tomato Onion Chutney, which complement the dish beautifully and enhance its flavors.
Conclusion
Foxtail Millet Paruppu Adai with Keerai is not just a breakfast; it is a celebration of wholesome ingredients that provide nourishment and satisfaction. This recipe captures the essence of South Indian cuisine, bringing together the goodness of millets and lentils with the freshness of spinach, making it a perfect choice fo
