Foxtail Millet Paruppu Adai With Keerai Recipe - Foxtail Millet and Lentil Crepes with Spinach
A vegetarian South Indian Recipes recipe with foxtail millet, arhar dal (split toor dal), yellow moong dal (split). Ready in 4h 10m, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
13 steps- 1
To begin making Foxtail Millet Paruppu Adai With Keerai Recipe, wash and soak the foxtail millets for 4 hours
foxtail millet(1 cup)sunflower oil - to make adai - 2
Likewise, wash and soak all the dals separately for 4 hours along with the red chilies
- 3
Once the foxtail millets and dals are soaked well, drain the water out and first grind the foxtail millets using a mixer grinder to a little course paste adding little water at a time
foxtail millet(1 cup) - 4
Keep it in a bowl
- 5
Add in the soaked dals, red chilies and fennel seeds to the mixer jar and grind it to a smooth paste adding little water and remove it in the same bowl of foxtail millets
foxtail millet(1 cup)fennel seeds (saunf)(1 teaspoon) - 6
Mix the ground mixture thoroughly, season with salt and whisky well
spinach - roughly chopped(1 cup)salt - to taste - 7
The base batter for the adai is ready
sunflower oil - to make adai - 8
To this add the roughly chopped spinach leaves, green chilies and mix well
spinach - roughly chopped(1 cup)green chilli(2) - 9
Heat a skillet on medium heat, brush it with a little oil
- 10
Once it is hot enough pour a ladle full of the adai batter and in a circular motion make crepes, pour a teaspoon of oil on its sides and let the bottom cook for a minute
sunflower oil - to make adai - 11
Once the bottom is cooked well and turns crispy, flip the adai and let the other side also cook well for another minute or two
sunflower oil - to make adai - 12
Remove it in a plate and proceed to make the rest of the adai's with the leftover batter
sunflower oil - to make adai - 13
Serve the Foxtail Millet Paruppu Adai With Keerai Recipe for a healthy breakfast along with Karuveppilai Chutney Podi and Tomato Onion Chutney
foxtail millet(1 cup)sunflower oil - to make adai
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Foxtail Millet Paruppu Adai With Keerai Recipe - Foxtail Millet and Lentil Crepes with Spinach
A vegetarian South Indian Recipes recipe with foxtail millet, arhar dal (split toor dal), yellow moong dal (split). Ready in 4h 10m, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
13 steps- 1
To begin making Foxtail Millet Paruppu Adai With Keerai Recipe, wash and soak the foxtail millets for 4 hours
foxtail millet(1 cup)sunflower oil - to make adai - 2
Likewise, wash and soak all the dals separately for 4 hours along with the red chilies
- 3
Once the foxtail millets and dals are soaked well, drain the water out and first grind the foxtail millets using a mixer grinder to a little course paste adding little water at a time
foxtail millet(1 cup) - 4
Keep it in a bowl
- 5
Add in the soaked dals, red chilies and fennel seeds to the mixer jar and grind it to a smooth paste adding little water and remove it in the same bowl of foxtail millets
foxtail millet(1 cup)fennel seeds (saunf)(1 teaspoon) - 6
Mix the ground mixture thoroughly, season with salt and whisky well
spinach - roughly chopped(1 cup)salt - to taste - 7
The base batter for the adai is ready
sunflower oil - to make adai - 8
To this add the roughly chopped spinach leaves, green chilies and mix well
spinach - roughly chopped(1 cup)green chilli(2) - 9
Heat a skillet on medium heat, brush it with a little oil
- 10
Once it is hot enough pour a ladle full of the adai batter and in a circular motion make crepes, pour a teaspoon of oil on its sides and let the bottom cook for a minute
sunflower oil - to make adai - 11
Once the bottom is cooked well and turns crispy, flip the adai and let the other side also cook well for another minute or two
sunflower oil - to make adai - 12
Remove it in a plate and proceed to make the rest of the adai's with the leftover batter
sunflower oil - to make adai - 13
Serve the Foxtail Millet Paruppu Adai With Keerai Recipe for a healthy breakfast along with Karuveppilai Chutney Podi and Tomato Onion Chutney
foxtail millet(1 cup)sunflower oil - to make adai
Rate this recipe
