MILLETS ADAI

INGREDIENTS:
Thinai/Foxtail millet - 50g

Samai/ Little millet - 50 g
Varagu/ Kodo millet - 50g
Kudaraivali/ Barnyard millet - 50g
Toor dhal - 50g
Bengal gram - 50g
Urad dhal - 1 tbs
Red chillies - 3
Ginger - 1 inch stick

Cumin - 1 tsp
Pepper - 1/2 tsp
Salt

For Seasoning
Mustard - 1 tsp
Cumin - 1 tsp
Bengal gram - 1 tsp
Urad dhal - 1 tsp
Onion - 2
 Asafoetida - 1 tsp
Curry leaves - 1 leaflet
Coriander leaves - 1/2 handful
Oil - 3 tbs

While Serving
Ghee
Jaggery

METHOD:
1. Wash & Soak all the  given millet varieties along with toor dhal, bengal gram, urad dhal, red chilles, pepper, cumin for an hour.
2. In a Mixer/Grinder, add the above draining the water,  along with ginger and grind well. The batter should be little thick than dosa batter consistency . Remove from mixer/grinder, add salt and mix well.
3. Usually no need for fermentation, but fermenting for 2 to 3 hours will help in easy digestion.
4. Heat oil in a pan, add mustard, cumin, after it splutters add urad dhal, bengal gram and let it turn golden brown.
5. Add curry leaves, asafoetida and finely chopped onions. Small onions will taste much better.
6. Saute the onions well and add to the batter and mix well along with chopped coriander leaves.
7. Grease a dosa tawa with little oil, pour the batter to form a circle like dosa, keep the flame to low and cover the tawa with a lid.
8. If cooked in high flame, it will not be properly cooked since the batter is thick.
9. Add oil on all sides, slightly lift the adai, if the lower portion has turned golden brown, flip the adai so that the top portion can be cooked.

10. Tasty Siru dhaniya Adai is ready.
11. Always serve hot with jaggery and sprinkle a little ghee.
12. Aviyal will be a perfect side dish for this Adai.
13. Also, any chutney variety or idli podi will also go well with Adai. But jaggery is a must to avoid gastric irritations.
14. Ginger chutney  goes well with this adai.

Note:

• The above adai batter can also be prepared with Idly rice instead of Millet varieties. Add 200g of idly rice and all the above procedures and ingredients are the same.
• Dosai can also be prepared by adding water to the batter. Dosas can be made by pouring the batter from sides to the centre as we do for rava dosai.
• The dosas will be crispy compared to thick adai