Varagu Adai / Kodo Millet Adai – Millet Recipes

Coming to the next recipe in Indian Bread Basket, my choice is with millets today. The minute, I was introduced to millets, this is one of first recipes I tried and have tried it many times. You do not miss rice here. In fact you will think you are eating regular adai which is made with rice..

Ingredients
Varagu Rice / Kodo Millet – 2 cups
Kadalai Parupu / Channa Dal – 1 cup
Tuvaram Parupu / Toor Dal – ¾ cup
Ulutham Parupu / Urad Dal – ¼ cup
Red Chili – 6
Green Chili – 2
Curry Leaves – 15
Coriander Leaves – 1 cup
Water – as needed
Oil – 2 tea spoons per adai
Onion (chopped) – 1 cup
Carrot (shredded) – ¼ cup
Beans (diced very small) – ¼ cup
Salt – 2 tea spoons
Asafetida – ¼ tea spoon

Method
Wash and soak the dals and varagu rice for around 3 hours (preferably in luke warm water)
Strain the water, but do not discard and grind the dals and rice seperately with red chili and green chili
Add water little by little. The batter should be very thick, so less water better
Transfer to a bowl and add salt, asafetida, curry leaves, coriander leaves, onions and vegetables.
Heat a tawa and put one tea spoon oil
Once the tawa is hot, add 1 cup of batter and spread it to a round about ¼ - 1/5 inch thick
Make a small hole in the center of the adai with the spatula
Put oil around the adai and in the center
Cook on medium high heat and flip once the top of the adai becomes little dry and the flip side looks done
Cook the other side until done and serve!

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