Barnyard millet adai recipe, Kuthiraivali adai

Barnyard millet adai/ Kuthiraivali adai is a healthy, wholesome and delicious dosa/ Indian pancake prepared with barnyard millet (small in size, white in color, round in shape bigger than semolina/ sooji)and lentils. Traditionally adai is prepared with rice and lentils but to keep it healthy and to get back to the roots I started preparing adai with millets and they seem to to turn pretty soft and tasty. Trust me. I have been making adai with millets for the past 1 year and never thought to post it in the blog, don’t know why. Adai can be made with any millet variety but thought to post the ones with barnyard millet first as it tastes more or like rice and people will like it in the first try itself. Got to be little cheeky at times😇
barnyard millet adai recipe

Yes adai with millets turn to be soft and I follow my mom’s secret from regular adai and it indeed worked with millets too. Usually adai batter requires no fermentation but leaving the batter aside for 2 to 3 hours in warm place will help the batter to ferment a little bit with which soft and more tasty adai can be achieved. Adai is usually served as breakfast/ tiffin along with recipes like these Aviyal, Tiffin sambar, Chutney, Butter or even jaggery. Recently I had posted another variety of adai using tapioca/ maravalli kizhangu and the recipe goes here Tapioca/ Maravalli kizhangu adai.

Do try making adai with millets and you will surely love it for its taste and mainly for its immense health benefits as it is rich in fiber, iron and is also less in calories compared to rice which is good right? So let’s get to the making of Kuthiraivali adai!

You may be interested in other recipes below:

Barnyard millet adai recipe, Kuthiraivali adai

2020-09-06 22:44:10

Serves 4

Prep Time

3 hr 10 min

Cook Time

30 min

Total Time

3 hr 40 min

Prep Time

3 hr 10 min

Cook Time

30 min

Total Time

3 hr 40 min

Ingredients

1. Barnyard millet/ Kuthiraivali – 1 cup
2. Toor dal – ½ cup
3. Chana dal – ½ cup
4. Urad dal – handful (whole and white)
5. Dry red chili – 1 to 2 nos. (depending on spice level)
6. Cumin seeds/ Jeera – ½ tsp
7. Salt – to taste
8. Water – ½ to ¾ cup (for grinding)
9. Oil – enough quantity (to make adai)
10. Onion - 1 (small sized, chopped finely)
11. Curry leaves - few

Note

* 1 cup = 235 ml

Instructions

Wash and soak barnyard millet/kuthirivali , urad dal, chana dal and toor dal together in enough water for 3 hrs.
After 3 hours in a blender soaked barnyard millet, dals, red chili, cumin seeds and salt. Grind it into coarse batter, a texture between smooth and corse. Transfer the ground batter to a bowl and keep it aside for 2 to 3 hours. This step is optional, My mom always keeps the batter aside for 3 hours, this helps the batter to ferment a little and yields in better taste and soft adai.
Finally to the batter add chopped onions and curry leaves. Mix it really well.
Heat a tawa and pour a ladle of batter and spread it thick not thin like dosa. Drizzle some oil around the adai and cook it medium flame. Cook adai well as it is thick it will take a little long to cook than regular dosa. When one side is cooked flip it over to the other side. When both sides look cooked transfer it a plate. Serve hot with aviyal, mint chutney or puli kuzhambu! Repeat the process till all the batter is over, leftover batter can be refrigerated and used as dinner or breakfast.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Barnyard millet adai / Kuthiraivali adai with step by step images

Wash and soak barnyard millet, urad dal, chana dal and toor dal together in enough water for 3 hrs.
After 3 hours in a blender soaked barnyard millet, dals, red chili, cumin seeds and salt. Grind it into coarse batter, a texture between smooth and corse. If you make the batter smooth it will taste like dosa so the mixture should be corse. Transfer the ground batter to a bowl and keep it aside for 2 to 3 hours. This step is optional, My mom always keeps the batter aside for 3 hours, this helps the batter to ferment a little and yields in better taste and soft adai.
Finally to the batter add chopped onions and curry leaves. Mix it really well.
Heat a tawa and pour a ladle of batter and spread it thick not thin like dosa. Drizzle some oil around the adai snd cook it medium flame. When one side is cooked flip it over to the other side. When both sides look cooked transfer it a plate. Serve hot with aviyal, mint chutney or puli kuzhambu! Repeat the process till all the batter is over, leftover batter can be refrigerated and used as dinner or breakfast.