Classic Tamil Nadu recipe prepared using Little Millet Rice. This can be prepared using Foxtail, Kodo, or Proso Millet as well.
About Little Millet
Little Millet is high in healthy fats in addition to all the general millet characteristics (gluten-free, low glycemic index, high fibre, etc). It also has the smallest grains, so cooks faster than the other millets.
Little Millet is also called Same (in Kannada), Samai (in Tamil), Samalu (in Telugu) and Kutki (in Hindi)
Ingredients
- 1 cup Little Millet Rice Soaked overnight
- 1/2 cup Chana Dal Soaked Overnight. Toor dal, Urad dal, moong dal can also be used. Or it can be a mixture of all dals.
- 1 cup Little Millet Cooked Rice
- 1-2 nos Green Chillies
- 1/2 inch Finely Chopped Ginger
- 5-6 nos Curry Leaves
- 1/2 cup Grated Carrot
- 1/2 cup Finely chopped Onion
- 1/4 cup Finely chopped Capsicum
- 1-2 tsp Sesame Seed or Til
- 1 tsp Salt to taste
Servings: Persons
Instructions
- Soak overnight Little Millet rice and Chana dal. Toor dal, Urad dal or moong dal can also be used. Or it can be a mixture of all dals.
- Cooked millet rice. I used leftover Little Millet rice. Cooked rice will give stickiness to the batter.
- Make a thick batter of Rice, Dal & cooked rice. Add all the vegetables to this. Note: Vegetables have to be finely chopped or grated. Add Salt. Mix well. Add additional water if the batter is too thick.
- Pour the batter on a hot plate and spread evenly.
- Add a little bit of oil. Cook the Adai on both sides till brown spots appear.
- Serve hot with some chutney.
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