Name: Navratna Daal And Millet Adai recipe by Shyamala Kumar at BetterButter
Prep time: 180 min
Cook time: 10 min
Total time: 190 min
Yield: 6
Ingredients: Tuvar daal - 1\4 cup; Urad dal- 1\4 cup; Yellow chana dal- 1\4 cup; Whole green moong dal- 1\4 cup; Split moong dal- 1\4 cup; Whole masoor dal - 1\4 cup; Split masoor dal- 1\4 cup; White chana - 1\4 cup; Rajma - 1\8 cup; Foxtail millet - 1 1\2 cups; Red chillies - 3 or 4 (increase or decrease as per taste); Ginger - 1 inch piece, finely chopped; Hing - 1\2 tsp; Curry leaves - 1\4 cup; Coconut - 1\4 cup, grated; Salt to taste; Oil to toast\roast adais (preferably til\sesame oil)

ABOUT Navratna Daal And Millet Adai RECIPE

Navratna DAal and Millet Adai is a protein-packed South Indian dish that consists of nine kinds of lentils and pulses in it. In this recipe, I have used daals like tuvar, urad, yellow chana dhal, whole green moong, splitted yellow moong, whole masoor, splitted masoor, white chana and rajma.

Ingredients Serving: 6

Tuvar daal - 1\4 cup
Urad dal- 1\4 cup
Yellow chana dal- 1\4 cup
Whole green moong dal- 1\4 cup
Split moong dal- 1\4 cup
Whole masoor dal - 1\4 cup
Split masoor dal- 1\4 cup
White chana - 1\4 cup
Rajma - 1\8 cup
Foxtail millet - 1 1\2 cups
Red chillies - 3 or 4 (increase or decrease as per taste)
Ginger - 1 inch piece, finely chopped
Hing - 1\2 tsp
Curry leaves - 1\4 cup
Coconut - 1\4 cup, grated
Salt to taste
Oil to toast\roast adais (preferably til\sesame oil)

Instructions

Wash and soak all the nine dals together for 3 hours. Soak Foxtail millet just for 1\2 an hour.
Grind dals and millet along with red chillies, ginger, hing, curry leaves, grated coconut and salt into a coarse batter.
Add finely chopped onions and dhaniya to the batter and mix well.
Pour a ladle of batter on a hot tava and spread it into medium sized roundel. Keep the flame medium to high.
Make the adais thick or thin as per your choice. Usually adais are slightly thicker than dosas.
Add a tsp of til \ sesame oil over it. Flip and toast on both the sides. Crispy and yet soft adais are ready.
Serve hot with avial ( vegetable and coconut stew), any kind of chutneys, jaggery, butter or desi ghee.

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