Ingredients

• 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

Method

• 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.