Vazhaipoo Bajra Adai - a delicious crepe made with Banana Florets, Pearl Millet and lentils!

This winter our local market seems to be getting really fresh Vazhaipoo | Banana Blossoms. These are very nutritious and a regular inclusion in our daily diet is really good for health. Since we got these lovely Vazhaipoos, Appa suggested to make for Breakfast Vazhaipoo Bajra Adai.

This recipe is very healthy and easy to make. The only work is to clean these blossoms. You can read about How to clean and cut Vazhaipoo HERE.

INGREDIENTS

1 cup Vazhaipoo | Banana Florets, finely chopped

1 tblsp Fresh Dhania | Coriander Leaves, finely chopped

1 small Onion, finely chopped | Optional 

1 cup Bajra

1/4 cup  Urad Dal

1/4 cup Channa Dal

1/4 cup Moong Dal

1/4 cup Toor Dal

1/2 tsp Kali Miri | Black Pepper

1/2 tsp Jeera | Cumin Seeds

A small Pea size Hing | Asafoetida Compounded 

2 sprigs Kadhi Patta | Curry Leaves

3 Lal Mirch | Red Chillies

Til | Sesame Oil, to make the Adais

1 tsp Salt | To taste

METHOD

• Wash and soak bajra for 2 hours.
• Wash and soak Urad Dal, Channa Dal, Moong Dal and Toor Dal, together, for 1 hour.
• Grind smoothly black pepper, red chillies, hing and soaked bajra.
• 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 smoothly ground.
• Transfer the batter to a vessel and adjust the consistency of batter to make Adais. The batter will be thicker than Dosa  batter. 
• Add finely chopped Vazhaipoo, dhania leaves and onion. Mix well. 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 Vazhaipoo Bajra Adais with Jaggery..Appa loves them with curd and Lemon Pickle. The addition of Vazhaipoo makes these Adais really delicious!

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.