Bajra Dal Adai

This is one of Amma's creation...inspired by the idea to use more of Millets in our diet. She tried to make the traditional Adai more nutritious and tried substituting the rice component with Bajra....and viola...a super duper yummlicious Bajra Dal Adai. This is so tasty that Appa, the Critic, prefers this to the traditional Adai.

These Adais are a healthy breakfast option. We make these Adais as Naivedyam during Karthigai Deepam Festival.

INGREDIENTS

1 cup Bajra

1/4 cup  Whole Black Urad Dal

1/4 cup Channa Dal

1/4 cup Moong Dal

1/4 cup Toor Dal

1 tsp Kali Miri | Black Pepper

1 tsp Jeera | Cumin Seeds

Compounded Hing | Asafoetida, the size of a small Pea

4 sprigs Kadhi Patta | Curry Leaves

2 Lal Mirch | Red Chillies

Til | Sesame Oil, to make the Adais

To taste Salt

METHOD

• Wash and soak bajra and whole balck urad dal, together, for 2 hours.
• Wash and soak Channa Dal, Moong Dal and Toor Dal, together, for 1 hour.
• Grind smoothly black pepper, red chillies, hing and soaked bajra + black urad dal, 
• To this smooth batter add all the soaked dals, curry leaves and salt. Grind them to make a coarse batter. The dals should be just crushed not fully ground.
• Transfer the batter to a vessel and adjust the consistency of batter to make Adais. The batter will be thicker than Dosa  batter. The Adais can be made immediately as they do not need any fermentation.
• Place a tava on hot flame and spread some oil on the surface with a tissue paper | cloth. Once the tava is hot, lower the flame to medium.
• Take a laddle of the Adai batter and spread into 5" diameter circle. This will be a bit thick in size. Make a small hole in the center of the Adai. drizzle little oil along the sides and the hole in the center.
• It will take approximately 2 minutes for  the Adai to cook on one side. After 2 minutes, flip the Adai and drizzle very little oil along the sides. In case you want a crispier Adai, add little extra Oil. 
• The Adai will be cooked in 2 minutes on the second side. Transfer the Adai to a serving plate.
• Adais can be served hot along with White Butter | Curd | Jaggery | Lemon Pickle.

Amma and I love to eat these Bajra Dal Adais with Jaggery..Appa loves them with curd and Lemon Pickle.

We hope you will try these healthy Bajra Dal Adais...please do share your experience with us...till then...

Eat Healthy...Stay Blessed...

We have used:

1.  Til Sona Oil - Sesame Oil

2. Tata Salt Lite

3. LG Compounded Hing

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.