Thinai Adai Recipe | Foxtal Millet Mixed Lentils Recipe | Millet Recipes

Finding ways to include millets into your diet?? Try this Millet Adai Recipe and I am sure you will happily start a millet diet then!!! This is one of the easy and tasty way to include millets in our diet!!!

THINAI ADAI RECIPE

Recipe Category: S.Indian / Breakfast
Soaking Time : 1 -2 hours Preparation Time:  20 minutes
Cooking Time: 15 minutes Makes: 8

Ingredients:

To be soaked and grind to a coarse batter:

Thinai rice / Foxtail Millet - 1 cup
Toor Dal - 1/4 cup
Moong Dal - 1/2 cup
Urad Dhal - 2 tbsp
Red Rice - 2 tbsp

To be grounded to a coarse mixture:
Red Chillies - 6
Fennel Seeds - 1 tbsp
Ginger - 1 inch piece

To be added to the batter:
Shallots (Small Onions ) - 1/2 cup chopped finely
Salt - as required
Oil - for making adai

Method of Preparation:

1. Add the ingredients under the recipe list to be soaked in a mixing bowl with enough water and soak for 1-2 hours. After soaking, drain water and have the dals to be grounded.

2. In a mixie jar, add the items to be grounded to a coarse mixture. Pulse for a few times till the red chillies is made coarse. Now, add the soaked dals and grind to a coarse batter with little water. Now the adai batter is prepared. While making adai, add salt and onions. Mix well.

3. Heat the tawa, take a laddle full of adai batter and gently make a circle like uttapam or you can also add more water and spread it like a thin dosa. I have made like a thin uttapam. Drizzle oil or ghee on the sides.

4. Cover and let it cook for a minute in medium heat. Remove and flip the adai over to cook it on the other side. Remove from heat and prepare the remaining adai dosa's.

Notes:

• Add onions only when you are preparing the adai dosa. Meanwhile you can refrigerate the batter. 
• You can skip adding onions.
• Its your preference to make a thick dosa or a thin one. Adjust water quantity as required. 

Looking for other interesting millet preparations, click this Millet Recipes.

Serving Suggestion: Best served hot with Curry Leaves Chutney and Tomato Chutney.
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