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.