Varagu and Thenai aarisi adai - preparation time 2 to 2.5 hrs
Millets are very rich source of protien, minerals, fibre, calcium, phosphorus, etc. In all the millets we have foxtail millet is richest source of all the specified nutrition so try to include this millet in your menu in some way.
I have started my creations using millets according to my Dr's advice. I am going to share those recipe to you all for your health benefit. First i tried sweet dish using thenai flour and jaggery which became hard to eat after 2 days need some more modification.
But when i tried making adai using the Foxtail millet and Kodo millet (Thenai and Varagu) it came out very well. You can try this nutritional adai. This recipe is gluten free, rich source of protien, minerals, etc and i am using coconut oil to prepare adai to enrich the taste of adai.
Ingredients:-
Varagu rice - 3/4 cup and Theenai rice - 1 and 1/4 cup (wash both rice together and soak for 2 hrs)
Bengal gram(Kadalai paruppu) - 3/4 cup
Toor dal (Thuvaram paruppu) - ½ cup
Moong dal (Pasi paruppu) - 1/4 cup (wash all dal and soak for 2 hrs)
Mustard seed - ¼ tsp
Sesame oil -4 tsp
Urad dhal - 3 tbsp
Chili - 6 (can increase according to your spice)(soak in water)
Coriander seed (Dhaniya) - 2 tbsp (soak in water)
Cumin seed (Jeera) - 2 tbsp (soak in water)
Salt to taste
Water - to grind
Asafoetida - ¼ tsp
Curry leaves - 10 (finely chopped)
Ginger - 2 inch piece (cleaned, washed and chopped finely)
Small onion - 20 (peeled and chopped fine) or 2 medium size big onion
Preparation method:-
Grinding method 1:-
In mixer grind coriander seed, cumin seed, chili with required water. Add varagu and thenai rice along with the spice and grind coarsely.
In mixer grind soaked dal's and mix with grounded rice mixture.
We have to be careful while grinding the dal else it will become like a paste.Also don't add water to dal while grinding. If required just sprinkle some. (or)
Grinding method 2:-
Another way is grind half rice mixture is you can add half portion of dal mixture and grind and remove similarly you can grind the remaining rice and dal.
Note that the grinding time of rice will be slightly more when compared to dal so we have to grind rice slightly and then add the dal to grind.
Garnishing:-
Heat a kadai add oil, add mustard seed. Once it splutters add urad dal and roast till golden brown.
Add chopped small onion, chopped ginger, curry leaves and fry till onion is cooked in goes asafoetida. Add this to ground rice & dal mixture.
Mix all the ingredients well along with salt and keep aside for 1/2 hr (you can also use immediately.
Take required amount of adai flour, add required amount of water to make adai in tawa.
Use this adai flour (mavu) and make adai in heated tawa. You can use sesame oil or coconut oil to cook adai. Delicious, healthy Varagu and Thenai adai is ready to eat.
It will be soft to eat. As chili and ginger are added you can consume without any side dish else you can take it with coconut chutney or sambhar.
Millets are very rich source of protien, minerals, fibre, calcium, phosphorus, etc. In all the millets we have foxtail millet is richest source of all the specified nutrition so try to include this millet in your menu in some way.
I have started my creations using millets according to my Dr's advice. I am going to share those recipe to you all for your health benefit. First i tried sweet dish using thenai flour and jaggery which became hard to eat after 2 days need some more modification.
But when i tried making adai using the Foxtail millet and Kodo millet (Thenai and Varagu) it came out very well. You can try this nutritional adai. This recipe is gluten free, rich source of protien, minerals, etc and i am using coconut oil to prepare adai to enrich the taste of adai.
Ingredients:-
Varagu rice - 3/4 cup and Theenai rice - 1 and 1/4 cup (wash both rice together and soak for 2 hrs)
Bengal gram(Kadalai paruppu) - 3/4 cup
Toor dal (Thuvaram paruppu) - ½ cup
Moong dal (Pasi paruppu) - 1/4 cup (wash all dal and soak for 2 hrs)
Mustard seed - ¼ tsp
Sesame oil -4 tsp
Urad dhal - 3 tbsp
Chili - 6 (can increase according to your spice)(soak in water)
Coriander seed (Dhaniya) - 2 tbsp (soak in water)
Cumin seed (Jeera) - 2 tbsp (soak in water)
Salt to taste
Water - to grind
Asafoetida - ¼ tsp
Curry leaves - 10 (finely chopped)
Ginger - 2 inch piece (cleaned, washed and chopped finely)
Small onion - 20 (peeled and chopped fine) or 2 medium size big onion
Preparation method:-
Grinding method 1:-
In mixer grind coriander seed, cumin seed, chili with required water. Add varagu and thenai rice along with the spice and grind coarsely.
In mixer grind soaked dal's and mix with grounded rice mixture.
We have to be careful while grinding the dal else it will become like a paste.Also don't add water to dal while grinding. If required just sprinkle some. (or)
Grinding method 2:-
Another way is grind half rice mixture is you can add half portion of dal mixture and grind and remove similarly you can grind the remaining rice and dal.
Note that the grinding time of rice will be slightly more when compared to dal so we have to grind rice slightly and then add the dal to grind.
Garnishing:-
Heat a kadai add oil, add mustard seed. Once it splutters add urad dal and roast till golden brown.
Add chopped small onion, chopped ginger, curry leaves and fry till onion is cooked in goes asafoetida. Add this to ground rice & dal mixture.
Mix all the ingredients well along with salt and keep aside for 1/2 hr (you can also use immediately.
Take required amount of adai flour, add required amount of water to make adai in tawa.
Use this adai flour (mavu) and make adai in heated tawa. You can use sesame oil or coconut oil to cook adai. Delicious, healthy Varagu and Thenai adai is ready to eat.
It will be soft to eat. As chili and ginger are added you can consume without any side dish else you can take it with coconut chutney or sambhar.
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