Adai With Mixed Millet and Pulses

Introduction: Adai With Mixed Millet and Pulses

About: I am a retired Science Teacher for Higher Secondary Education. Now spend my time on Gardening and other hobbies

Adai is a South Indian crepe prepared with a thick freshly prepared batter. The batter can be made with different kinds of pulses and grains mixed together. Other ingredients like onions, green chilies and coconut are added to the batter to make it tasteful. it is then ladled to a round shape on a griddle over medium flame. The griddle is greased with oil. Both sides of the adai are cooked to a golden brown and served hot with chutney.

This instructable is making Adai with mixed millet, pulses and grains, which is very nutritious and tasty

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Step 1: Ingredients for the Batter

Ingredients for the batter

  • Half a cup of sweet corn
  • 1/4th cup of Pearl millet
  • 1/4th cup of Foxtail millet
  • 1/4th cup of little millet
  • 1/4th cup of Bengal gram lentil
  • 1/4th cup of Green gram lentil
  • 1/4th cup of Yellow gram lentil
  • Half a cup of Black gram lentil
  • A teaspoon of Fenugreek seeds

The list is endless. You can mix all kinds of millet and pulses to make the batter.

Make Batter

  • Soak all the ingredients in water overnight. Different kind of millet and pulses needs to be grinded for varying time for the batter. So I have soaked them in different containers.
  • In a mixer grinder grind each set of ingredients separately. Add very less water and make a thick batter
  • Transfer all the grinded batter to a bowl
  • Add salt to taste and mix well

Step 2: Other Ingredients

Ingredients to be mixed with batter

  • One cup of Shallots or Onions
  • Half a coconut
  • Few pieces of Garlic cloves
  • Five to six pieces of green chilies
  • Handful of curry leaves
  • Half a teaspoon of Asafoetida powder
  • One or two pieces of dried red chili
  • One teaspoon of cumin seeds
  • One teaspoon of fennel seeds

Clean and chop the shallots / onions and Garlic cloves

Step 3: Prepare Batter

  • Add chopped onions, garlic cloves and curry leaves to the batter
  • Remove coconut from shell and make a thick paste with Green chilies, red chilies, Cumin seeds and fennel seeds
  • Mix this paste with the batter

Step 4: Pour Batter Over Griddle

  • Heat a griddle over medium flame
  • Pour a ladle of batter on the griddle and spread it to a round shape
  • Pour little amount of oil around the sides and allow the bottom to cook
  • Once the bottom side is cooked, turn over the adai on the griddle and allow the other side to cook

Step 5: Remove From Griddle

Once both sides are cooked to golden brown, you can remove the Adai from the griddle. Sometimes you may need to turn over few times over the griddle for proper cooking.

Serve hot with Tomato chutney, coconut chutney or Sambar. Young children can not eat more than half of it. So split one piece into halves and serve children.

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