Spicy Multi-Lentil & Foxtail Millet Adai (South Indian Dosa)
35 minutes
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About Spicy Multi-Lentil & Foxtail Millet Adai (South Indian Dosa)
Spice up your breakfast with this protein-packed twist on a South Indian classic! This Spicy Multi-Lentil and Foxtail Millet Adai delivers a burst of flavor and a satisfying crunch.We're talking a nutritious blend of lentils and wholesome foxtail millet, enhanced with the earthy goodness of drumstick leaves. It's a powerhouse of nutrients that will fuel your morning.Enjoy it hot off the griddle with a touch of melted butter or ghee and a hint of jaggery for a truly authentic and unforgettable taste experience.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Lentils and Grains
- 1 cup Rice
- 2 cup Foxtail Millet
- 2 cup Gram black, whole
- 1/2 cup Pigeon Pea
- 1/2 cup Mung Bean
- 1/2 cup Chickpea split chickpeas
Spices and Vegetables
- 3 Chili dried, red
- 1 inch Ginger peeled
- 1 cup Drumstick Leaves packed
- 1 cup Bottle Gourd grated
- 1 cup Onion finely chopped
Other
- 1 1/2 tsp Salt or to taste
- 1/2 tsp Asafoetida hing
- Oil for cooking
Instructions
- In a large bowl, combine the rice, foxtail millet, and all the lentils. Wash them thoroughly under running water until the water runs clear. Soak the mixture in fresh water for at least 4 hours, or preferably overnight. This soaking process helps soften the grains and lentils, resulting in a smoother batter.
- Drain the soaked lentils and grains. Transfer them to a grinder or blender along with the dried red chilies, peeled ginger, and salt. Grind to a coarse, thick batter, adding water as needed to achieve the desired consistency. The batter should be slightly thicker than a dosa batter.
- Pour the batter into a large container and allow it to ferment slightly for 3-4 hours, or until it becomes light and airy. Fermentation enhances the flavor and texture of the adai.
- Once the batter has fermented, add the chopped onions, grated bottle gourd, packed drumstick leaves, and asafoetida. Mix well to combine all the ingredients evenly.
- Heat a dosa tawa or griddle over medium heat. Once hot, pour a ladleful of batter onto the tawa and spread it into a thin circle, similar to a dosa but slightly thicker. The adai should be about 6-7 inches in diameter.
- Using the back of a spoon or a dosa flipper, make a small hole in the center of the adai. Drizzle a little oil around the edges and in the center. This helps the adai cook evenly and become crispy.
- Cook for about 2-3 minutes per side, or until the adai turns golden brown and crispy. Flip it over and cook the other side until equally browned.
- Serve the hot adai immediately with a dollop of butter or ghee and a sprinkle of jaggery powder or brown sugar. For a savory option, enjoy it with chutney and sambar.
Recipe Notes
Good To Know
- For extra-crispy adai, spread the batter thinly and cook over medium-high heat. Adding a teaspoon of sesame oil around the edges enhances both texture and flavor.
- If you don't have drumstick leaves, substitute with finely chopped spinach or fresh methi (fenugreek) leaves for a similar earthy flavor and nutritional value.
- Soak the millet and lentils separately for easier grinding. Use ice-cold water while grinding to prevent premature fermentation or overheating, preserving the adai’s nutty flavor.
- Leftover batter can be refrigerated for up to two days. Stir in grated coconut or finely chopped onions before making the next batch for a fresh twist.
Expert Tips
- Achieve a lacy texture by adding a splash of hot water or a pinch of baking soda to the batter just before cooking.
- Serve adai hot off the pan with your favorite chutneys and a dollop of yogurt for a complete and satisfying meal.
- For a richer flavor, lightly roast the lentils and millet before soaking and grinding.
Storage Instructions
- Store leftover cooked adai in an airtight container in the refrigerator for up to 3 days. Reheat on a griddle or in a dry skillet until warmed through.
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Recipe Nutrition
Calories: 446kcalCarbohydrates: 63gProtein: 20gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 855mgFiber: 13gSugar: 4g
Subhashni Venkatesh
Articles: 165
3 Comments
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Such a beautiful dish! Can’t wait to try it.
Absolutely delicious! Can’t wait to try it.
This is wonderful! Can’t wait to taste it.