Varagu Arisi Adai/Kodomillet and lentils dosa/pancake, Dinner ideas with Millets

Adai, thick pancake, dosai made in many southindian households. Adai-Aviyal is a famous combo, you can find it in many restaurants during weekends or any specific weekday. Traditionally made with rice and lentils, now we have adai with every grain we find, quinoa, oats, millets, red rice, black rice, this rice and that rice. 
So, me too bringing you this millet adai, using kodo millet. I already have a mixed millets adai in the blog, i love adai for many reasons, it is easy to make, no fermentation required,a grind and pour kind of dosa/pancake, less soaking time and make it thin, serve for breakfast, a little thick for lunch/dinner.
This varagu arisi/Kodo millet adai is  easiest way to feed millets to your people, incase they dont like the taste or texture of it and also, it is lighter on tummy. The recipe is relatively simple, just soak all the ingredients for the varagu arisi adai together. Let is sit for 3-4 hours minimum, then grind and pour immediately.  i usually soak them overnight, so the breakfast tension is sorted for me during busy days.

Any leftover Varagu arisi adai batter can be stored in the fridge and used for a day. The below ingredients will result only batter that will be enough for a 4 member family. 


Ingredients

1 cup varagu/kodomillet
1/4 cup chana dal
1/4 cup toor dal
1/4 moong dal
1/4 masoor dal
4-5 nos red chilies
handful of curry leaves & coriander leaves
1/2 tsp shredded ginger
1/2 tsp salt or to taste

Method 

  • Wash and soak the millet and the lentils together for 4 hours minimum. I usually soak them around lunch 2 pm for 8pm dinnner. I grind it around 7 pm and rest it for 30 minutes before making it for dinner.
  • After the minimum 4 hours of soaking time, drain the excess water, take the contents into a mixer jar along with red chilies, curry and coriander leves, ginger and grind it to a batter.  It usually needs around 1/2 – 3/4 cup of water to grind well.
  • Remove the batter to another vessel, add salt and mix well. Check the consistency, it should ne little thick like idly batter. Some might prefer the adai batter to dosa batter consistency. If yes, then add aother 1/4 cup of water to it and mix well.
  • Let the batter rest for 30 minutes for the spices to mingle well. Heat a dosa pan, i use my cast iron tava for my dosa/adai.
  • Keep the flame medium, add a tsp of gingely oil to the tava, spread it well and wipe it off with a tissue or a cloth.
  • Pour a ladleful of batter in the center of the tava and spread it using the back of the ladle in circular motion. I usually prefer my adai thin that its usual thickness.
  • Make a hole in the center of the adai, this ensures even cooking of the adai, dot the edges with gingely oil, once the edges turn brown, flip the adai to the other side and cook for another  minute.
  • Serve hot with jaggery/aviyal, i served mine with jaggery and coriander thokku.