I don’t need to say much about how much I believe in the importance of a good breakfast. If you’ve been following me for long enough, then you’d know it all! But with a new kind of consciousness setting in, the one about being mindful about what we eat, eating right & just revelling in the joys of a simple meal; I’ve been revisiting some ingredients that may not be a part of today’s modern kitchen.

The one thing I’ve been doing is to use pulses, lentils in their whole form, with the skin & all. Of course, the texture & colour of the dishes change, but the nutritional value goes up by several notches! Dosas of any kind are my favouritest things to eat for breakfast. Yes, that’s the Madrasi in me! And I absolutely love Adai & so does the husband. Yay! It’s one of those dishes that’s made often at home & I’m always trying something new with it. For those who are wondering what Adai is, it’s a savoury pancake made with a batter using rice & a whole lot of lentils, flavoured with chopped onion, red chillies & coriander leaves. It’s protein-packed, vegan & gluten-free, so it ticks all those boxes too!

brown-rice-millet-adai

For this version of Adai I subbed the regular dosa rice with brown rice, added black, whole urad dal, finger millet (ragi), some barley & horse gram to it. I served this with gunpowder or molagapudi & some ghee (skip this if you want to go vegan).

Brown rice & millet Adai

1 cup brown rice, washed

1/4 cup finger millet (ragi)

1/4 cup whole black urad dal

2tbsp of horse gram

2tbsp of barley

1/2 tsp of fenugreek (methi) seeds

Salt to taste

Oil

1 onion, chopped

1 green chilli, finely chopped

1/2 tsp of grated ginger

1/4 tsp of asafoedita/hing

A fistful of curry leaves & coriander leaves

 

Wash & soak the first 5 ingredients together for a minimum of 4-6 hours. Grind it to a slightly coarse batter, you can make it fine too, but we like the coarse texture.

Allow this to ferment overnight. You can skip this process, it is not mandatory, but I do this because it yields really soft & fluffy dosas.

Just before preparing the Adai, add the onion, green chilli, ginger, hing & the leaves to the batter. Mix well. Check the seasoning. Heat a flat

Heat a flat tawa/griddle & smear some oil on this. Ladle out a portion of the batter, smooth it out in circular movements to make a dosa. When it has cooked on one side, flip it over & cook till done.

Serve hot.

*You can add any other millets that you like too

*Instead of the horse gram you can add some toor dal/split pigeon peas to the batter

*If you don’t want to use onions, then shredded cabbage will work fine too

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