Ingredients: cup Kodo millet, cup Bajra Flour ( Pearl Millet), cup Jowar Seeds, tablespoons Seeraga (Jeeraga) Samba rice, cup Yellow Moong Dal (Split), cup Green Moong Dal (Whole), cup Chana dal (Bengal Gram Dal), cup White Urad Dal (Whole), cup Arhar dal (Split Toor Dal), cup Masoor Dal (Whole), Onion, Dry Red Chillies, teaspoon Asafoetida (hing), sprig Curry leaves, teaspoon Cumin seeds (Jeera), - to taste, - as required, teaspoon Sunflower Oil - + extra oil for cooking adai, tablespoon Coriander (Dhania) Leaves - chopped, High Protein Vegetarian diet
Instructions: To begin with Mixed Millet And Lentils Adai, add all the millets into a bowl. Wash them and soak in enough water for minimum 4 hours. You can soak overnight too.Grind the soaked millets and lentils along with dried red chillies and asafoetida, adding a little water at a time in a grinder. The consistency of the batter has to be slightly thick and not too watery.Heat 1 teaspoon oil in a pan. Saute finely chopped onions, cumin seeds and chopped curry leaves until onions turn soft.Add the sauted onions-cumin-curry leaves to the batter. Add finely chopped coriander leaves and salt. Mix everything well.At this stage, you can add few tablespoons of small coconut pieces(or grated coconut) to the batter as well and your adai batter is ready.Place tawa on medium flame and pour a ladle full of batter on hot tawa and spread it like dosa, you can make thick adai or spread it thin. Cook on one side with oil dribbled on top and sides.Turn adai on the other side and cook for 10 seconds. Remove adai from tawa, repeat the same procedure for remaining batter.Serve Mixed Millet And Lentils Adai with South Indian Coconut Chutney or Tomato Onion Chutney and some fruits for your breakfast.