Thinai mavu and thattai payaru easy adai(Foxtail millet flour and moth bean pancakes) - Preparation time 2 hrs including the moth bean soaking time
When i went to native my aunt shared a recipe to her daughter with normal rice and dal. I twisted it to little more health version by including moth bean and foxtail millet flour instead of normal rice flour. I tried in small quantity.
As we used garnish adai with spices and onion it will be a whole some food. Suits well as a late evening snack or early dinner. Surely try this different recipe.
Ingredients:-
Thinai arisi mavu (foxtail millet dry flour) - 1/2 cup
Thattai payaru or moth - 1 cup (wash dal and soak for 2 hrs)
Mustard seed - ¼ tsp
Sesame oil -4 tsp
Urad dhal - 3 tbspn
Chili - 4 (can increase according to your spice)(soak in water)
Coriander seed (Dhaniya) - 1 tsp (soak in water)
Cumin seed (Jeera) - 1 tsp (soak in water)
Salt to taste
Water - to grind
Asafoetida - ¼ tsp
Curry leaves - 10 (finely chopped)
Coconut - finely chopped into cubes or you can grate and use (optional)
Small onion - 10 (peeled and chopped fine)
Preparation method:-
In mixer grind the soaked spices and chili with required water.
When grounded fine add the soaked moth beans, salt after filtering the water (don't add too much water the water absorbed by moth during soaking process will be sufficient) to coarse paste (like rava).
Remove the paste, add the foxtail millet flour and mix well. Add little water to make the flour to adai flour consistency (not too thick or watery).
Now in a tawa heat oil and add mustard seed. Once it splutters add urad dal and roast till golden brown.
Add asafoetida, chopped small onion, curry leaves and fry till onion is cooked.
Finally switch off and add grated or chopped coconut and mix to ground rice & dal mixture.
Mix all the ingredients well you can make the adai immediately.
Use this adai flour (mavu) and make adai in heated tawa.
You can use sesame oil or coconut oil to cook adai. It will be soft to eat. Cook till it becomes golden brown on both sides.
When i went to native my aunt shared a recipe to her daughter with normal rice and dal. I twisted it to little more health version by including moth bean and foxtail millet flour instead of normal rice flour. I tried in small quantity.
As we used garnish adai with spices and onion it will be a whole some food. Suits well as a late evening snack or early dinner. Surely try this different recipe.
Ingredients:-
Thinai arisi mavu (foxtail millet dry flour) - 1/2 cup
Thattai payaru or moth - 1 cup (wash dal and soak for 2 hrs)
Mustard seed - ¼ tsp
Sesame oil -4 tsp
Urad dhal - 3 tbspn
Chili - 4 (can increase according to your spice)(soak in water)
Coriander seed (Dhaniya) - 1 tsp (soak in water)
Cumin seed (Jeera) - 1 tsp (soak in water)
Salt to taste
Water - to grind
Asafoetida - ¼ tsp
Curry leaves - 10 (finely chopped)
Coconut - finely chopped into cubes or you can grate and use (optional)
Small onion - 10 (peeled and chopped fine)
Preparation method:-
In mixer grind the soaked spices and chili with required water.
When grounded fine add the soaked moth beans, salt after filtering the water (don't add too much water the water absorbed by moth during soaking process will be sufficient) to coarse paste (like rava).
Remove the paste, add the foxtail millet flour and mix well. Add little water to make the flour to adai flour consistency (not too thick or watery).
Now in a tawa heat oil and add mustard seed. Once it splutters add urad dal and roast till golden brown.
Add asafoetida, chopped small onion, curry leaves and fry till onion is cooked.
Finally switch off and add grated or chopped coconut and mix to ground rice & dal mixture.
Mix all the ingredients well you can make the adai immediately.
Use this adai flour (mavu) and make adai in heated tawa.
You can use sesame oil or coconut oil to cook adai. It will be soft to eat. Cook till it becomes golden brown on both sides.