Foxtail Millet Paruppu Adai With Keerai Recipe (Foxtail Millet and Lentil Crepes with Spinach)
Millet adai with lentils and spinach greens
Millets are a versatile grains, which can replace the rice in a number of recipes. Many people find it difficult to consume millets on its own and here is a clever way to sneak the millets into our diets. Foxtail Millet Paruppu Adai With Keerai Recipe is a simple, nutritious and a filling recipe.
Adai or the lentil crepes are pretty famous in the South India and is made using multiple dals and rice. It needs no fermentation and hence can be prepared in a jiffy. Here, we have replaced the rice with the healthy foxtail millets and prepared the adai, and also to make it even more healthier have added the chopped spinach into the batter. Serve the Foxtail Millet Paruppu Adai With Keerai Recipe (Foxtail Millet and Lentil Crepes with Spinach) for a healthy breakfast along with Karuveppilai Chutney Podi and Tomato Onion Chutney.
If you like this recipe, try more recipes like
- 1 cup Foxtail Millet
- 1/2 cup Arhar dal (Split Toor Dal)
- 1/2 cup Yellow Moong Dal (Split)
- 1/2 cup Chana dal (Bengal Gram Dal)
- 2 Dry red chillies
- 1 cup Spinach , roughly chopped
- 2 Green Chillies
- 1 teaspoon Fennel seeds (Saunf)
- Cooking oil , to make adai
- Salt , to taste
How to make Foxtail Millet Paruppu Adai With Keerai Recipe (Foxtail Millet and Lentil Crepes with Spinach)
To begin making Foxtail Millet Paruppu Adai With Keerai Recipe (Foxtail Millet and Lentil Crepes with Spinach), wash and soak the foxtail millets for 4 hours.
Likewise, wash and soak all the dals seperately for 4 hours along with the red chillies.
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. Keep it in a bowl.
Add in the soaked dals, red chillies 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.
Mix the ground mixture throughly, season with salt and whisky well. The base batter for the adai is ready.
To this add the roughly chopped spinach leaves, green chillies and mix well.
Heat a skillet on medium heat, brush it with a little oil. 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 by its sides and let the bottom cook for a minute.
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.
Remove it in a plate and proceed to make the rest of the adai's with the leftover batter.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.