This is one BM I am in a relaxed state. Though I am busy with shifting my house, I have finished cooking all the dishes for this month so early and I just take time to write the post before publishing. This month I am doing an A-Z Tamil cuisine recipes marathon and today is the day of alphabet Q. There were some alphabets which I found hard to get suitable Tamil name for recipes and Q is one among them. But I think some recipes which can be written withK can also be written with Q. So here is one recipe with barnyard millet also known as kudiravaali / quidiravaali. Some of you might be confused about all the millets I am posting and so I have planned one post as an introduction to millets. It is not possible to post it this month, but I will write one with photos explaining in detail all the millets available.
Barnyard millets looks so much like little millet. If there is no name tag on the pack, I will never be able to differentiate them. As usual, I used both raw and par boiled varieties of barnyard millet and added a little cooked rice in the batter for fluffiness. I think instead of adding cooked rice, you can also add soaked aval / rice flakes. Next time while making adai, I will try with aval and update this recipe with results. This adai is so much like the rice based adai and you can never differentiate the taste. It tastes so much like the rice based adai. I am sorry to repeat this sentence in all my posts, but this is to stress the point that you can easily use millets in recipes and serve it to family members without telling about it.
Barnyard Millet – 1/2 cup
Par Boiled Barnyard Millet – 1/2 cup
Urad dhal- 2 tbs
Fenugreek / Vendhayam – 1/4 tsp
Toor Dhal – 1/2 cup
Channa Dhal – 1/2 cup
Moong Dhal – 1/4 cup
Red Chilly – 6-8
Cooked Rice – 1/2 cup
Cumin Seeds – 1/2 tsp
Methi Leaves- 1/2 cup
Salt – to taste
Oil To Cook
Soak the millets, methi seeds and urad dhal overnight.
Soak the dhals separately overnight.
Soak the red chillies in water.
Grind the millets to a smooth batter.
Add the dhals and cooked rice and grind until slightly coarse batter is done.
Grind the red chillies in mixer jar.
Add all the batters and salt.
Add chopped methi leaves, cumin seeds, onion and mix well.
Heat a tawa and pour a ladle full of batter in it.
Spread it into a thick disc.
Drizzle oil on the sides and cook until the sides turn golden.
Flip the adai and drizzle some more oil.
Cook on medium to low flame until they are crisp.
Serve hot with a curry of your choice.
- Barnyard Millet - 1/2 cup
- Par Boiled Barnyard Millet - 1/2 cup
- Urad dhal- 2 tbs
- Fenugreek / Vendhayam - 1/4 tsp
- Toor Dhal - 1/2 cup
- Channa Dhal - 1/2 cup
- Moong Dhal - 1/4 cup
- Red Chilly - 6-8
- Cooked Rice - 1/2 cup
- Cumin Seeds - 1/2 tsp
- Methi Leaves- 1/2 cup
- Onion -1
- Salt - to taste
- Oil To Cook
- Soak the millets, methi seeds and urad dhal overnight.
- Soak the dhals separately overnight.
- Soak the red chillies in water.
- Grind the millets to a smooth batter.
- Add the dhals and cooked rice and grind until slightly coarse batter is done.
- Grind the red chillies in mixer jar.
- Add all the batters and salt.
- Add chopped methi leaves, cumin seeds, onion and mix well.
- Heat a tawa and pour a ladle full of batter in it.
- Spread it into a thick disc.
- Drizzle oil on the sides and cook until the sides turn golden.
- Flip the adai and drizzle some more oil.
- Cook on medium to low flame until they are crisp.
- Serve hot with a curry of your choice.