Multigrain Millets Adai


PREP TIME: 2 Hours



Raw Rice – ¼ cup

Par-boiled rice – ¼ cup

Barnyard millet (Kuthiraivali) – ¼ cup

Foxtail Millet(Thinai) – ¼ cup

Kodo millet(Varagu Rice) – ¼ cup

Moong dal – ½ cup

Toor dal – ½ cup

Chana dal – ½ cup

Urad dal – ½ cup

Ginger – 1 inch piece

Red Chilli powder – 2 teaspoons

Curry Leaves – 1 sprig

Shredded coconut – ¼ cup

Onion – 1 finely chopped

Tapioca Sago (Javvarisi/Sabudana) – 2 teaspoons (soak in water for 2 hours)

Salt – to taste

Oil – 5 tea spoons


STEP 1: Wash the raw rice, par boiled rice, millets and all the pulses. Soak the rice and pulses along with ginger for 2 hours.

STEP 2: Add the required salt and using a blender/wet grinder make a coarse batter.

STEP 3: Add chopped onion, grated coconut, chilli powder, soaked tapioca sago and chopped curry leaves to the batter and mix well.

STEP 4: Heat the tawa/pan, take the batter in a ladle and pour on the tawa and spread the batter making concentric circles.

STEP 5: Add oil on top, cover and cook for 3 to 4 minutes. Cook till golden brown on both sides.


TIP: Serve with cilantro chutney, mint chutney, tomato thokku, idly podi or any pickle.








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