Kuthiraivali keerai adai | Barnyard millet dal adai-How to make-Step by step photos

Cuisine Style: Ancient Tamil Nadu, South India | Preparation& Cooking Time: 15 minutes | To Serve: 2 | Type: Breakfast, dinner, Weight loss & Easy diabetic recipes | Take with: Chutney, avial, grated jaggery

Ingredients

• Kuthiraivali [ Barnyard millet, jhangora] – 2 cup
• Toor dal – ½ cup
• Bengal gram – ½ cup
• Dry red chilli -3
• Garlic – 2 cloves
• Cumin seeds – 1 tbsp
• Coconut – ½ cup [grated]
• Arai keerai - 1 cup [wash, pluck & chop]
• Salt to taste
• Oil – 2 tbsp
• Water as needed

Preparation Method

• Wash & soak Kuthiraivali arisi, toor dal, & bengal gram, overnight or 5 hours.
• Then drain water & coarsely grind with cumin seeds, garlic, dry red chilli & small amount of water.
• In a bowl add ground mixture, salt, chopped arai keerai & coconut mix well.
• Heat iron dosa tawa sprinkle 1 tbsp of oil then pour batter & shape.
• Cover lid & cook both sides for 5 min.
• Then serve hot with chutney, avial or grated jaggery.

How to make Kuthiraivali keerai adai with step by step photos

Wash & soak kuthiraivali rice, bengal gram, toor dal for 5 hours

Grind with red chilli, cumin, garlic then add arai keerai mix well

Add coconut mix well

Heat iron dosa tawa, pour 1 ladle of batter, spread immediately, pour oil over the adai

Flip over, cook both sides

Barnyard millet dal adai is ready serve hot with chutney