Millets Adai Dosa Recipe Siruthaniya Adai Dosai Recipe

About this Recipe

Millets are a group of highly variable small-seeded grasses that are widely grown as cereal crops or grains for fodder and human food all over the world. The majority of millets are members of the Paniceae tribe, but some millets are also members of other taxa. Millets are important crops in Asia and Africas semiarid tropics (particularly in India, Mali, Nigeria, and Niger), accounting for 97 percent of millet production. This crop is popular due to its high productivity and short growing season in hot, dry conditions.Millets are native to many different parts of the world. Pearl millet is the most widely grown millet and is an important crop in India and parts of Africa. Other important crop species include finger millet, proso millet, and foxtail millet.

What Is the Taste of Millet?

Millet has a mild corn-like flavour that is slightly sweeter than other grains. It has a wonderful delicate nutty flavour when toasted before cooking. Millet, like rice, has little flavour on its own and is good at absorbing the flavours of other ingredients. Similar Recipes,Idli RecipesDosa RecipesChutney RecipesSambar Recipes But couple weeks back i made this millets adai and fell in love with it instantly. The cool thing is this recipe calls for only ½ cup of rice which makes it really healthy..That too the rice is optional, i wanted my adai dosa little crispier, so i added it. If you love soft adai, you can leave it out. So give this a try and let me know how it turned out for you.

Ingredients for Millets Adai Dosa Recipe :

Onion - 1 medium size chopped finely Green Chillies - 2 chopped finely Curry leaves - 2 sprigs chopped Ginger - 1 tblspn grated Coriander Leaves - 3 tblspn finely chopped Salt to taste Oil for pan frying For Batter: Rice - ½ cup (I used idli rice) Chana Dal / Kadalai Paruppu - ½ cup Kambu / Pearl Millet - ½ cup Thinai / Foxtail Millet - ½ cup Kanam / Kollu / Horse Gram - ½ cup Ragi / Finger Millet - ½ cup Cholam / Sorghum / Jowar - ½ cup Dry Red Chillies - 4 to 5 Asafoetida / Hing / Kaya Podi - ½ tsp

Dry Red Chillies : Red chilies were introduced to India by Portuguese traders from Mexico. India is now the world leader in the cultivation of dry red chilies. Red chilies are more commonly consumed in hotter regions of India, such as Rajasthan, because they help to keep the blood clean and thin. Green Chilli : The green chillies in cooked or raw form give a fiery hot flavour. To reduce the fiery hot flavour the seeds and inner membranes could be removed which is effective at reducing the heat of the pod. Ginger: Fresh ginger has a slightly peppery and sweet flavour, as well as a pungent and spicy aroma. Fresh ginger, like garlic, softens with cooking. It’s a common flavouring in Asian dishes. Salad dressings, baked goods, soups, curries, meats, and desserts likegingerbread and gingersnaps are all flavoured with ground ginger. You can check out my Sorghum Adai also.