Thinai adai | Foxtail millet adai dosa-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

• Thinai arisi [Foxtail millet, Korra biyyam] – 2 cup
• Toor dal – ½ cup
• Bengal gram – ½ cup
• Moong dal – ½ cup
• Urad dal – ¼ cup [Optional]
• Dry red chilli -3
• Garlic – 2 cloves
• Cumin seeds – 1 tbsp
• Onion – 1 [finely chopped]
• Coconut – ½ cup [grated]
• Salt to taste
• Oil – 2 tbsp
• Water as needed

Preparation Method

• Wash & soak thinai arisi, toor dal, bengal gram, urad dal and moong dal 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, onion & 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 thinai adai with step by step photos

Wash & soak thinai, bengal gram, toor dal, moongdal, urad dal for 5 hours

Add soaked dals, thinai arisi, dry red chilli, cumin seeds & garlic in a mixer jar & coarsely grind

After grinding [add water if required]

Add water & salt mix well & make perfect consistency batter. Now batter is ready

Add chopped onion & grated coconut mix well

Heat iron dosa pan, pour batter and shape then pour 1 tbsp of oil & cook for 3 min.

Once cooked flip over cook another side

Foxtail millet adai dosa is ready, serve hot with chutney or grated jaggery.