Millets and Lentils Adai

Hema

Natural Healing Guide

10:04 AM | 06-09-2019

Prep Time
2 hours 10 minutes

Cook Time
8 minutes

Servings
2 servings

Oil-free, gluten-free, spicy thick pancakes from South India served with avial or coconut chutney. They are traditionally made with rice and mixed lentils. There are many variations to this dish. The batter consistency can be varied to look like a dosa batter. It's a non-fermented batter.

Ingredients

Choice of millet: ½ cup
Urad Dal: 2 tablespoons
Chana dal: ¼ cup
Toor dal: ¼ cup
Red chilli: 2-3 nos
Curry leaves: 2 sprigs
Hing: ¼ teaspoon
Salt: to taste
Mixed greens(palak and methi): ½ cup(chopped finely) or
Mixed vegetables(cabbage, carrot, capsicum): ½ cup(shredded finely)
Coconut: ¼ cup(grated)
Cold pressed coconut oil: Few teaspoons(optional)

Method

Soak millets separately for 2 hours. Soak all the dals together with red chillies, for 2 hours.
Drain and rinse the millets and grind the millets smooth with less water.
Drain and rinse the dals and grind coarsely with minimum water along with the chillies and curry leaves.
Mix the ground millets and the coarsely ground dal. The resulting batter needs to be thick.
Mix in salt, hing, grated coconut and chopped greens/ shredded vegetables.
Heat a tawa and smear a teaspoon of cold-pressed oil and place a ladle of batter on the tawa. Use wet palms to flatten the batter to get a thick pancake.
Poke a few holes on the pancake to facilitate cooking.
Cover with a lid and cook on a slow flame.
Turn it around and cook until brown/crisp smearing oil if required.
Serve hot with Avial or coconut chutney. It can also be eaten with organic jaggery.

Eating guide

Food group: Millets and lentils.
The additives to the batter will vary the taste of the end product.
Some options would be chopped onions along with the greens and vegetables, using herbs like coriander leaves.

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