Millets Adai is one of the easiest and no fermenting kinds of dosa. Why eat millets? They are highly nutritious, non-glutinous and not acid forming foods. Hence they are soothing and easy to digest. They are considered to be the least allergenic and most digestible grains available.
Compared to rice, especially polished rice, millets release lesser percentage of glucose and over a longer period of time. This lowers the risk of diabetes (More here).
Millets are particularly high in minerals like iron, magnesium, phosphorus and potassium. Click here for the nutrient composition of millets as compared to wheat and rice.
Now that we have seen the benefits of millets, in our recipe we use 5 different kinds of millets and most importantly dals for protein intake.
Yields : 10 to 12 Adais
Varagu Arisi / Kodo millet – 50 gms
Thenai Arisi / Foxtail millet – 50 gms
Kuthiraivalli Arisi / Barnyard millet – 50 gms
Chola Arisi / Jowar – 50 gm
Samai Arisi / Little millet – 50 gms
Urad dhal – 50 gms
Chenna dhal – 50 gms
Bengal gram – 50 gms
Toor dhal – 50 gms
Red chillies – 4 to 5
Jeera – 1 tsp
Hing – pinch
Curry Leaves – a sprig
Salt – as per taste
Wash and clean all the millet rice at least a couple of times in running water. Soak all the millet rice and dhals together for minimum 2 hrs. Then grind the soaked millets and dhal with other ingredients (red chillies, jeera, hing) coarsely to a dosa batter consistency. Batter should not be too thick or runny. Garnish with curry leaves and cook adais in hot tawa with a closed lid as you usually do. You can also cook either both sides or one side alone as you prefer.
- You can add coconut to make your adais soft.
- Add chopped onions or drumstick leaves to make them more nutritious.
To know more about the goodness and healthiness of millets browse through below: