Adai is one of the popular breakfast or dinner item from Tamilnadu, Kerala, Karnataka and Andhra. It is a very healthy breakfast. Today i have omitted rice and i used millets to make this adai.Once you prepare this batter you can make idly at first day then dosa and upuma. My amma used to make upuma also with idlies. I tried Idly today. Let us see how to make this 3 in one batter and Idly. I am giving all 3 recipies below . Being an International Idly day i would like to give you a different variety of Idly.
Preparation time approx 15 minutes.
Soaking time. 6 hours to 8 hours or overnight.
- 1/4 cup moong dal
- 1/4 cup channa dal
- 1/4 cup urad dal
- 1/4 cup tuar dal
- 1/4 cup masoor daal
- 1/2 cup millets . you can use any variety of millets. I used foxmillet, kudo millet and little millet equally.
- 8 red chillies
- A small piece of stone asafoetida.
- 1 tbsp pepper jeera coarsely ground.
- few chopped curry leaves.
- 1/4 tsp baking soda.
Soak stone asafoetida and red chillies in little water.
soak all the daals together. Soak the millets separately.
In a mixer grinder add red chillies and asafoetida run the mixi for few seconds. Then add all the millets. Grind well. Now add all the daals. Add little water and grind in to a coarse paste. Add salt and pepper jeera powder. mix well and keep aside. No need to ferment this.
Grease the Idly moulds and pour idly batter and keep aside.
Once the water is boiled in Idly cooker keep the Idly plate inside the cooker and close it with a lid. Steam cook for 12 to 15 minutes. Insert a stick or pin inside idly. If it comes out neatly your Idly is ready . Aviyal is the best combo for this adai Idly. Check my blog for Aviyal
Heat a iron dosa pan. Pour little oil and with a tissue spread it. Dialute the batter with water.
Pour 1 laddle full of batter and spread it . If you like to have thin crispy dosa add more water. If you like to have thick dosa do not add water to batter.
Make idly. or you can use left over Idly. Once it is cool break this in to pieces or powder.
Heat oil add 1/4 mustard seeds. Once it started crackling add 1/2 tsp each of channa daal anad urad daal.Let it become brown. Add little asafoetida. Now add broken idlies. mix well.