Finger millet rice - 80 g

Kodo millet rice -80g

Little millet rice -80g

Barnyard millet rice -80g

Foxtail millet rice -80g

Red gram dhal - 200g

Green gram dhal - 150 g

Parboiled rice - 150 g

Chilli powder - 30 g

Cumin seeds - 30 g

Asafoetida - 20 g

Curry leaves - 20 g

Oil - as required

Salt - as required



 Soak millets rice, red gram dhal, black gram dhal and parboiled rice for 2 hours.

 Grind the soaked materials into coarse batter.

 Add red chilli powder, asafoetida, curry leaves, cumin seeds and salt to the batter and mix thoroughly.  Apply oil on the dosa plate and spread the adai batter and cook.

 Serve hot with chutney.