I tried replacing rice with varagu (Kodo millet) and tried the regular adai recipe with slight modifications. It turned out great. I am trying out recipes to include millets in day to day recipes and I really liked this one. Spicy, flavorful, with lentils to add on. You can use the same recipe and make paniyarams as well. To see how varagu looks like, check out my varagu kanji post. Millets AKA siru dhaniyam can be easily consumed as we can replace certain millets in place of rice and get the benefits.
Varagu arisi adai recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 5 hr (soaking + resting time) | Cook time: 15 mins | Makes: 8
Prep Time: 5 hr (soaking + resting time) | Cook time: 15 mins | Makes: 8
Ingredients
| Varagu | 1 cup |
| Channa dal / Kadalai paruppu | 1/4 cup |
| Toor dal/ Thuvaram paruppu | 1/4 cup |
| Urad dal | 2 tblsp |
| Moong dal | 2 tblsp |
| Poha/ aval | 2 tblsp |
| Red chilli | 6 |
| Asafoetida | 1/8 tsp |
| Onion | 1 |
| Coriander leaves, chopped | 2 tblsp |
| Curry leaves | 1 sprig |
| Ginger, chopped | 2 tsp |
| Salt | As needed |
Method
- Wash and soak varagu separately and other dals, poha together separately for 3 hours. In a mixie, first powder red chilli, salt and asafoetida.
- Add soaked varagu, drained from water. Smooth to a little coarse paste. Transfer to a bowl.
- Add soaked, drained dals and grind coarsely.
- Transfer to the bowl.Mix well and set aside for minimum 2 hours. Add all the other ingredients, chopped onion, curry leaves, coriander leaves, ginger just before making adai.
- Heat a dosa pan, grease with oil and make small thick adais. Cook in medium flame and flip, cook until golden in colour.
Notes
- Poha, urad dal and moong dal makes the adai soft.
- Standing time gives softer adais, otherwise, adai will be had.
- Add water carefully, otherwise the adai batter may become watery.
Serve hot with avial or even powdered jaggery or Naatu sakkarai.
Tidak ada komentar:
Posting Komentar