Preparation time
- Total: Approximately 250 minutes
- Preparation: 240 minutes
- Cooking: 10 minutes
Ingredients
- 1 cup Foxtail Millet
- 1/2 cup Arhar dal (Split Toor Dal)
- 1/2 cup Yellow Moong Dal (Split)
- 1/2 cup Chana dal (Bengal Gram Dal)
- 2 Dry Red Chillies
- 1 cup Spinach - roughly chopped
- 2 Green Chillies
- 1 teaspoon Fennel seeds (Saunf)
- Sunflower Oil - to make adai
- Salt - to taste
Instructions
- To begin making Foxtail Millet Paruppu Adai With Keerai Recipe, wash and soak the foxtail millets for 4 hours
- Likewise, wash and soak all the dals separately for 4 hours along with the red chilies
- Once the foxtail millets and dals are soaked well, drain the water out and first grind the foxtail millets using a mixer grinder to a little course paste adding little water at a time
- Keep it in a bowl
- Add in the soaked dals, red chilies and fennel seeds to the mixer jar and grind it to a smooth paste adding little water and remove it in the same bowl of foxtail millets
- Mix the ground mixture thoroughly, season with salt and whisky well
- The base batter for the adai is ready
- To this add the roughly chopped spinach leaves, green chilies and mix well
- Heat a skillet on medium heat, brush it with a little oil
- Once it is hot enough pour a ladle full of the adai batter and in a circular motion make crepes, pour a teaspoon of oil on its sides and let the bottom cook for a minute
- Once the bottom is cooked well and turns crispy, flip the adai and let the other side also cook well for another minute or two
- Remove it in a plate and proceed to make the rest of the adai's with the leftover batter
- Serve the Foxtail Millet Paruppu Adai With Keerai Recipe for a healthy breakfast along with Karuveppilai Chutney Podi and Tomato Onion Chutney
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- South Indian Recipes
- South Indian Breakfast
- Vegetarian