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Drumstick Leaves Adai with Millet
You can use any measurement cup here
Course
Breakfast, Main Course
Cuisine
Andhra pradesh, Karnataka, Kerala, Tamil Nadu
Keyword
Moringa, Drumstick, murungai ilai, foxtail millet, thinai
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
soaking time
2
hours
hours
Total Time
20
minutes
minutes
Servings
10
serving
Author
Rama G
Ingredients
1/2
cup
foxtail millet (thinai / navane / kang / kora / kaon)
1/4
cup
channa dal
1/4
cup
(tur dal + yellow mung dal) mixed
5
dry red chillies
Asafoetida
2 or 3
cups
drumstick leaves
2
tbsp
fresh grated coconut (optional)
Instructions
Soak the millet and dal together for about 2 to 3 hours.
Clean the drumstick leaves, remove the stems and sticks, wash them thoroughly and keep in a bowl. No need to cut.
Grind the millet, dals, red chillies, asafoetida to a coarse batter adding water. It should be rougher than dosa atta.
Add the batter to the drumstick leaves bowl. Add salt and coconut gratings.
Mix well. The batter should be medium thick.
Heat a tawa, pour a ladleful of batter when the tawa is hot enough and spread it thick.
Make a whole in the centre and if needed, add a tsp of oil in the centre and around.
Cook till the bottom side becomes brown. Flip and cook again for a few more minutes.
Notes
You can use any millet if you do not have foxtail millet.