A gluten-free and fibrous breakfast recipe.
Foxtail Millet Adai
Foxtail Millet is know as Kangni in Hindi, Thinai in Tamil, Korra in Telugu, Navane in Kannada and Thina in Malayalam. It is a variety of millet. The good thing is millets can be substituted in place of rice or wheat in most recipes.
Prep Time : 15 mins
Cook Time : 30 mins
Yields:10 adais
Ingredients needed
Foxtail Millet/Thinai – 1 cup
Tur dal – 1/2 cup
Bengal gram/channa dal/ kadalai paruppu – 1/2 cup
Urad dal (whole urad dal) -1 tbsp
Red chillies -3-4
Hing – a pinch
Salt as needed
Grated coconut -3 tbsp (optional)
Oil for making adai (sesame seed oil preferable)
Preparation
Soak foxtail millet and all the 3 dals (tur dal, channa dal and urad dal) together for 3-4 hours.
Grind it along with salt, red chillies and hing just like you grind for regular adai. The consistency of the batter should neither be thick nor thin. Add grated coconut and mix well.
READ ALSO: An Indian breakfast recipe with a mix of Chinese
Method
Heat a tawa, (check by sprinkling water to see if the tawa is hot enough to pour the batter) pour a ladle of adai batter and spread it in a circular motion just as you do for regular adai.
Drizzle a tsp of oil around the adai. Once it is cooked, the corners will start lifting up. Flip it over to the other side. Drizzle another 1/2 tsp of oil and cook well.
Remove from tawa and serve hot with any chutney of your choice.
Note – In case if you are going to store the batter, do not add coconut. Add coconut only at the time of making adais.
You can add finely chopped onions, green chillies, 1-2 tbsp finely chopped coriander leaves to the tinai adai batter to make it more delicious.
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