Adai is a thick protein rich dish that is made with dal and rice. I have substituted the rice with millets. The batter does not need fermentation. By adding millets, this becomes a even more nutritious meal and also feels lighter on the tummy. I always add murungai keerai (drumstick leaves/morninga leaves) to adai batter which enhances taste and has lot of health benefits.

Try out this adai and enjoy!

Ingredients

• Samai / Little Millet – 1/2 cup
• Varagu / Kodo Millet – 1/2 cup
• Toor Dal – 1/2 cup
• Chana Dal – 1/2 cup
• Moong Dal – 1.5 tbsp
• Urad dal – 1 tbsp
• Dry Red Chillies – 4
• Salt – To taste
• Murungai Keerai/Drumstick leaves/Moringa Leaves – 2 cups
• Onion – 1 cup (finely chopped)
• Curry leaves – 2 sprigs (finely chopped)

Procedure

• Wash and add the millets, dals and dry red chillies to a wide bowl. Add water till the top of the vessel and soak it overnight.

• In a grinder or mixie, add in the dry red chillies + 1 tbsp salt and grind it.

• Next add in the soaked millets + dal. Add in 1/2 cup water and grind it slightly coarse.
• Transfer this batter to a bowl.

• Now add in the finely chopped onions, curry leaves and drumstick leaves and mix well till combined.

• In a hot dosai pan / cast iron pan, add in a ladle of batter and spread it to desired thickness. Add 1 tsp oil to the sides and cook in medium flame for 2-3mins.
• Flip the adai and cook on the opposite side for 2 mins.

• Serve hot with aviyal or jaggery or spicy chutney.

Notes

• You can always grind it smoother and add more water to make a much thinner adai, but we prefer this way at home.
• You can add 2 tbsp raw rice for more crispy texture.
• Do not skip drumstick leaves. It adds to taste. In case you do not have drumstick leaves, iincrease the quantity of curry leaves.