Kodo Millet Adai (Millet Chilla)

Name: Kodo Millet Adai (Millet Chilla)
Cuisine: Indian
Ingredients: 1 cup Kodo Millet/Varagu; 1 tbsp Toor Dal; 1 tbsp Chana Dal; 1 tbsp Moong Dal; 1 tbsp Urad Dal; 1/2 tsp Cumin Seeds; Half Inch Ginger; 5 Dry Red Chillies; 1/4 tsp Turmeric Powder; As per taste Salt; 1/2 cup Carrot (Grated); 1/2 cup Onion (Chopped); 1/4 cup Grated Coconut; 2 tbsp Coriander Leaves (Chopped); 1 sprig Curry Leaves (Chopped); For Coconut Chutney:; 1/2 cup Grated Coconut; 2 tbsp Roasted Chana Dal (Bengal Gram); 4 Green Chillies; Half Inch Ginger; 2 tbsp Coriander Leaves; 3 tbsp Yogurt; For Tempering; 1 tbsp Oil; 1/4 tsp Mustard Seeds; As required Cumin Seeds (Pinch); 1 tsp Urad Dal; As required Asafoetida (Pinch); 1 Dry Red Chilli (Broken into small pieces); Few Curry Leaves (Broken into Halves)

Rosalyn John @rosalyn_kitchen227

#Win
#Week7
#Jan
#W1

My Favorite Winter Recipe.
Kodo Millet Adai (Millet Chilla) is a tasty millet-based healthy recipe along with mixed dals. A breakfast recipe served with South Indian Coconut Chutney.

#Win
#Week7
#Jan
#W1

My Favorite Winter Recipe.
Kodo Millet Adai (Millet Chilla) is a tasty millet-based healthy recipe along with mixed dals. A breakfast recipe served with South Indian Coconut Chutney.

Rosalyn John @rosalyn_kitchen227

#Win
#Week7
#Jan
#W1

My Favorite Winter Recipe.
Kodo Millet Adai (Millet Chilla) is a tasty millet-based healthy recipe along with mixed dals. A breakfast recipe served with South Indian Coconut Chutney.

#Win
#Week7
#Jan
#W1

My Favorite Winter Recipe.
Kodo Millet Adai (Millet Chilla) is a tasty millet-based healthy recipe along with mixed dals. A breakfast recipe served with South Indian Coconut Chutney.

Saved

Ingredients

1 cupKodo Millet/Varagu
1 tbspToor Dal
1 tbspChana Dal
1 tbspMoong Dal
1 tbspUrad Dal
1/2 tspCumin Seeds
HalfInch Ginger
5Dry Red Chillies
1/4 tspTurmeric Powder
As per tasteSalt
1/2 cupCarrot (Grated)
1/2 cupOnion (Chopped)
1/4 cupGrated Coconut
2 tbspCoriander Leaves (Chopped)
1 sprigCurry Leaves (Chopped)
For Coconut Chutney:
1/2 cupGrated Coconut
2 tbspRoasted Chana Dal (Bengal Gram)
4Green Chillies
HalfInch Ginger
2 tbspCoriander Leaves
3 tbspYogurt
For Tempering
1 tbspOil
1/4 tspMustard Seeds
As requiredCumin Seeds (Pinch)
1 tspUrad Dal
As required Asafoetida (Pinch)
1Dry Red Chilli (Broken into small pieces)
Few Curry Leaves (Broken into Halves)

Saved

Steps

1

In a large bowl, add Kodo millet.
2

To it, add toor dal, chana dal, moong dal and urad dal. Add sufficient water and soak for 4 hours. After the set time, rinse it 3 times.
3

To it, add cumin seeds, ginger, and dry red chilies and grind to a coarse paste. You can set it aside for a minimum of 2 hours or can make it immediately.
4

Transfer it to a large mixing bowl. It, add salt and turmeric powder and mix it well.
5

Then add the grated carrot and the chopped onions and mix them well.
6

Further add the grated coconut, the chopped coriander leaves, and curry leaves and mix it well. The batter is now ready to make adai/chilla.
7

Heat a nonstick tawa. Brush it lightly with oil. Pour a ladle full of the batter and spread it. Drizzle oil all around the sides of the chilla. Cook on low flame on both sides till fully cooked.
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9

To make the South Indian Coconut Chutney: In a blender, add grated coconut, roasted chana dal, ginger, green chilies, salt, coriander leaves, and yogurt.
10

Blend it into a smooth paste. Transfer it to a serving bowl.
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For tempering, heat oil in a tadka pan. Add mustard seeds and allow them to crackle. Add cumin seeds, urad dal, and asafoetida and fry till the urad turns light golden. Add the broken dry red chili and curry leaves. Give a quick stir and off the flame. Pour this tempering over the prepared coconut chutney and mix it well. Serve this South Indian Coconut Chutney with Kodo Millet Adai.
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Healthy and Tasty Kodo Millet Adai (Millet Chilla) is now ready. Serve it hot with South Indian Coconut Chutney, Avial, or Sambar.
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