THINAI ADAI
Adai is a lentil crepe made for breakfast or dinner in South India usually along with rice.But here I have used a healthy version and included Fox Millet which is otherwise called Thinai in Tamil,Kangni in Hindi and Navane in Kannada.Whatever it’s name may be it is a very healthy substitute for rice.Fox Millet has innumerable health benefits.You can add a lot of variations in this by adding veggies like shallots,onions,drumstick leaves and cabbage to make it more nutritious. Thinai when consumed regularly lowers sugar levels,has iron content and lots of Vitamin B.So whenever possible make idlis,dosas and adai with this millet and replace it for rice. Thinai is also gluten free and highly tasty.
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I never expected that this adai would turn too soft in the middle and crisp outside,much much tastier and lighter than the usual adai. I did not tell anyone at home that I have added thinai in place of rice and no one could find out the change.Yet they all told the adai is tasty and was filling.So I decided to include millets from now on regularly at home.Idlis,dosas and adais are the most easily thought items to be made out of millets as well as upma and pongal.Check out my Fox Tail Millet Pongal recipe to.Millets are available in most departmental stores these days and can be ordered too.Scroll down for a wonderful recipe from these ancient grains..
Check my Adai recipe too..
| Prep Time | 180 minutes |
| Cook Time | 5 minutes |
| Servings |
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- 1 cup Millet Thinai/Fox Tail
- 1/2 cup Tur Dal
- 1/2 cup Channa Dal
- 2 tbsps Urad Dal
- 1 pinch Asafoetida
- 1 inch Ginger - bit
- 1 Onion
- 3 Red Chilli
- 1 pinch Turmeric Powder
- to taste Salt
- 1 sprig Curry Leaves
- Oil- for shallow frying
Ingredients
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- Soak all the dals with red chilli in water and also soak thinai in water for 3 hours.
- In a blender add the dals,red chilli and ginger.
- Grind to a coarse consistency.
- Add soaked thinai now to the blender.
- Grind smoothly.
- Mix both the batters in a wide vessel.
- Add salt,turmeric powder and asafoetida.
- Mix well.
- Add chopped onions and curry leaves.
- Mix well.The batter is ready for use now.
- Heat a tawa and add oil.Slowly pour in the batter and make adais.
- Flip to the other side once it is cooked on one side.
- Crispy Thinai Adai is ready.I served with sambhar and powdered jaggery.
Notes
You can make use of this batter without fermenting.
You can make a thin crepe too,but I have made a little thicker.
Eat and serve while still hot.
Good presentation
Thank you Madhu