Foxtail millet is gluten free and controls bad cholestrol and good for diabetics. Today i tried adai dosa with foxtail millet. We can make adai with any other millet also with the same proprtion. Aviyal is the best combo for this adai. But i love to eat with jaggery.

Let us see how to make this easy adai dosa. We need not ferment the batter. We can make instantly.

Preparation time approx 15 minutes.

Soaking time 5 to 6 hours.

Ingredients.

• 1 cup foxtail millet
• 1/2 cup channa daal
• 1/4 cup urad daal
• 1/4 cup thuar daal
• 8 to 10 red chillies. Adujust according to our taste.
• A small piece of stone asafoetida or 1/2 tsp powder.
• Few curry leaves.
• Salt to taste
• mix of coconut oil and gingelly oil. or ghee for pouring over the ada dosa.

Method.

Wash and soak  the ingredients at least 5 to 6 hours.  Soak stone asafoetida separately.

Coarsely grind foxtaill millets, daals and asafoetida . ( stone asafoetida  gives taste to this adai).

Chop the curry leaves and add.

There is no need of fermentation. You can make the ada dosa instantly.

Heat  an iron dosa pan. ( you can use non stick also. but iron pan gives better results.)

Pour little oil and spread it. Once the pan is hot pour 1 laddle of batter and spread it. Pour over little oil or ghee. Once one side is cooked and crispy flip it. Cook both sides. Take out and serve.

Jaggery is a best combo for this. Aviyal , or Brinjal kothsu or any other chutney can be used as side dish. I like to eat with ghee and sugar also.