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Millet Adai

Healthy breakfast, high in fibre, protein and gluten free.

Adai is a healthy South Indian Breakfast dish made with rice and a few varieties of dals/ lentils or millets. The ingredients are soaked and ground to a batter. This Millet Adai is a combination of Little Millet (Samai), Foxtail Millet (thinai), Barnyard Millet (kutharavalli).

Samai Arisi or Little Millet  is the healthy alternative for the regular rice as a meal. Higher in fibre and complex carbs, it is good for managing blood sugar levels. Foxtail millet also called as Thinai in Tamil is also a good source of complex carbs and a substitute for regular, processed rice. The addition of lentils allows the batter to mix well and create a bonding nature to hold the dosa/adai together.

Nutritious and highly filling, this Millet Adai is an excellent alternative for a meal and can be served with a variety of chutneys or Sambhar.

Millet Adai

Millet Adai
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Millet Adai Recipe

Healthy breakfast, high in fibre, protein and gluten free.
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Course: Breakfast, Snack
Cuisine: Indian
Keyword: Adai, Millet, South Indian Crepes
Servings: 4 people

Ingredients for Millet Adai

  • 1 cup Little Millet
  • 1 cup Foxtail Millet
  • 1 cup Barnyard Millet
  • 1/4 cup Bengal gram dhal
  • 1/4 cup Toor Dhal
  • 1/4 cup Moong Dhal
  • 7-8 Red Chillies As required
  • 3 tsp Pepper
  • 3 tsp Cumin Seeds
  • Asafoetida A Pinch
  • Curry leaves Few
  • Salt As per taste

How to make Millet Adai

  • Take a blender and add all the above ingredients and grind them to fine powder.
  • This mix can be stored in an airtight container.
  • When required, take some quantity of this mixture in a bowl, add required salt, water and mix them together.
  • Make a coarse paste and leave it for 10 to 15 minutes.
  • Heat a tawa and grease with oil.
  • Pour the prepared batter and spread them gently.
  • Add oil/ghee in the edges.
  • Once cooked on one side, flip over and cook the other side.
  • Serve hot with any chutney or podi.
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