Kuthiraivali arisi | Barnyard millet 1/2 cup Channa dal 1/4 cup Toor dal 1/4 cup Poha | Aval 1 tblsp Red chili 2-3 Asafoetida a pinch Shallots | small onion 7-8 (sliced) Murunga keerai |drumstick leaves one hand ful Salt as needed Method:
Soak the kuthiraivali millet and poha together . In another bowl soak the channa dal and toor together. Soak this for 2 hours. Meanwhile slice the onions and keep it for adai just before grinding. Grind the rice and poha together into a fine paste.
Grind the toor dal, channa dal and red chili together into a coarse paste. Add asafoetida and salt.
Mix both the ground mixture together. Add the shallots and drumstick leaves. No need to cut the leaves. Add as it is. Mix well . No need to ferment. Batter is ready for adai.
Heat a pan and when it is hot pour in a ladle full of batter and spread this into thick adais. Make a hole in the center and drizzle oil around the adai. Cook on both sides till it becomes golden brown. Cook in a medium flame only.
Adai is ready to serve. You can have this as it is without any chutney or molaga podi. If needed you can have with jaggery | vellam.
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