Millets are power houses of nutrition, fibre and overall good health. Here's a twist to the traditional Adai, using the Pearl millet or Bajra. There is another variation listed on my blog, that is made with Finger Millet or Ragi, that you can find here.
Ingredients :
Pearl Millet (Bajra) - 1 cup
Raw rice - 1 cup
Black gram (Urad dal) - 1/4 cup
Bengal gram ( Chana dal) - 1/4 cup
Green gram (Moong dal) - 1/4 cup
Pigeon peas (Toor dal) - 1/4 cup
Salt to taste
Green Chili - 1
Ginger - 1" piece
Curry leaves - a few
Asafoetida powder (Hing) - to taste
Method :
1. Wash and soak the Bajra and Rice together for about an hour. Similarly, wash and soak the lentils (dals) separately for about 1 hour as well.
2. In a mixer, grind together the green chili and ginger first. Once done, add the bajra-rice portion and grind to a smooth paste using enough, but not too much water.
3. Now add the dals, salt, hing and curry leaves (optional to grind curry leaves, can be added later to the batter) and grind coarsely, so the dals still remain visible in a semolina (rawa) consistency.
4. Transfer batter to a bowl and let rest for about 10 minutes.
5. Heat a tawa, add a little oil and pour a ladle-ful of batter. Cook till both sides are golden brown.
Serve hot with desired accompaniment.
BAJRA ADAI
Ingredients :
Pearl Millet (Bajra) - 1 cup
Raw rice - 1 cup
Black gram (Urad dal) - 1/4 cup
Bengal gram ( Chana dal) - 1/4 cup
Green gram (Moong dal) - 1/4 cup
Pigeon peas (Toor dal) - 1/4 cup
Salt to taste
Green Chili - 1
Ginger - 1" piece
Curry leaves - a few
Asafoetida powder (Hing) - to taste
Method :
1. Wash and soak the Bajra and Rice together for about an hour. Similarly, wash and soak the lentils (dals) separately for about 1 hour as well.
2. In a mixer, grind together the green chili and ginger first. Once done, add the bajra-rice portion and grind to a smooth paste using enough, but not too much water.
3. Now add the dals, salt, hing and curry leaves (optional to grind curry leaves, can be added later to the batter) and grind coarsely, so the dals still remain visible in a semolina (rawa) consistency.
4. Transfer batter to a bowl and let rest for about 10 minutes.
5. Heat a tawa, add a little oil and pour a ladle-ful of batter. Cook till both sides are golden brown.
Serve hot with desired accompaniment.
