Kodo Millet Adai
Ingredients
Pre-soaked kodo millet – ½ cup
Toor dal, chana dal – ¼ cup each
Moong dal, urad dal – 1 tsp each
Red chillies, fennel seeds – for seasoning
Small onion, curry leaves, coriander, mint – chopped
Salt, oil – as required
Toor dal, chana dal – ¼ cup each
Moong dal, urad dal – 1 tsp each
Red chillies, fennel seeds – for seasoning
Small onion, curry leaves, coriander, mint – chopped
Salt, oil – as required
Method
1. Since the millet is already activated, only the dals need a 3–4 hour soak; drain well.
2. Grind the red chillies and fennel with the soaked millet-dal mix to a coarse batter, similar to dosa batter but slightly thicker.
3. Stir in chopped onion, coriander and mint leaves, and salt.
4. Heat a dosa tawa, grease lightly, and spread the batter into thick discs.
5. Drizzle oil around the edges and cook both sides until golden and crisp.
6. Serve hot with coconut or tomato chutney.
2. Grind the red chillies and fennel with the soaked millet-dal mix to a coarse batter, similar to dosa batter but slightly thicker.
3. Stir in chopped onion, coriander and mint leaves, and salt.
4. Heat a dosa tawa, grease lightly, and spread the batter into thick discs.
5. Drizzle oil around the edges and cook both sides until golden and crisp.
6. Serve hot with coconut or tomato chutney.
Made with Pre-Soaked Kodo MilletShop the millet used in this recipe
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