ADAI

Ingredients
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Finger millet rice - 80 g
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Kodo millet rice -80g
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Little millet rice -80g
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Barnyard millet rice -80g
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Foxtail millet rice -80g
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Red gram dhal - 200g
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Green gram dhal - 150 g
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Parboiled rice - 150 g
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Chilli powder - 30 g
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Cumin seeds - 30 g
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Asafoetida - 20 g
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Curry leaves - 20 g
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Oil - as required
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Salt - as required
Method
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Soak millets rice, red gram dhal, black gram dhal and parboiled rice for 2 hours.
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Grind the soaked materials into coarse batter.
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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.
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Serve hot with chutney.