Bajra Adai

Name: Bajra Adai
Cuisine: Indian
Ingredients: 1.5 cups Rice (parboiled); 1.5 cup Bajra; 1 cup Tur dal; 1/3 cup Chana dal; 1/3 cup Whole Udad; 1/3 cup Whole Moong; 1/4 cup Soybean; 8-9 Dry red chillies (as per taste); 8-10 black pepper corns; pinch Hing; Salt as per taste; 2 springs Curry leaves; 5-6 springs Fresh Coriander; Few pieces Fresh Coconut (optional)

Padmapriya Anand @Ppz_Cuisine

Hyderabad, India

#56bhog
Made with rice and all pulses, Adai is rich in proteins and iron and a very satisfying breakfast. It is one of the most special & healthy breakfast/dinner recipes for South Indians especially for people in Tamil nadu & Kerala. It needs no accompaniment, well you can eat it with butter, curd, jaggery or any pickles. I have made it with Bajra today.

Padmapriya Anand @Ppz_Cuisine

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Ingredients

1.5 cupsRice (parboiled)
1.5 cupBajra
1 cupTur dal
1/3 cupChana dal
1/3 cupWhole Udad
1/3 cupWhole Moong
1/4 cupSoybean
8-9Dry red chillies (as per taste)
8-10black pepper corns
pinchHing
Salt as per taste
2 springsCurry leaves
5-6 springsFresh Coriander
Few pieces Fresh Coconut (optional)

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Steps

1

Soak all the ingredients for atleast 2-3 hours. Soak the Moong, Udad and Soya separately.
2

I always use a food processor for grinding Adai batter as it should be a coarse paste and not at all soft. If using a normal mixie, do not run it for long time as it tends to become a soft batter very fast.
3

Grind the Moong, Udad and Soya separately, as it would not grind, if put together with the rice. Now grind soaked rice and dal and make a coarse batter.
4

Now add pepper, red chillies, hing, curry leaves and coriander and run the grind for a minute, so that everything blends well together. My mom prefers cutting the curry leaves and coriander separately and add them to the batter, I blend them in the food processor itself. Both ways work well.
5

Grate the coconut into small pieces and to the batter. This is completely optional acc to taste.
6

Heat a griddle or a non stick tawa and pour a ladle of batter and spread it in circular motion. It should be thick, not as thin as a regular dosa. Drizzle a tsp of oil around the adai. Make 3-4 holes with the back of the ladle and drizzle little oil on the holes also. Let it get cooked.
7

Once cooked, flip it over to the other side and drizzle another tsp of oil around the adai.
8

After both sides are cooked well, remove from tawa and serve it hot with curd, chutney or butter or jaggery or any pickle.

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Padmapriya Anand @Ppz_Cuisine

on November 19, 2018 05:50

Hyderabad, India

Healthy Baking is my passion. From Cakes to cookies, Cupcakes to muffins and breads... I bake them all preferably with a healthy twist.View my channel Padmapriya'z Cuisine on YouTubehttps://m.youtube.com/user/anpa2485

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Bajra Adai

Bajra Adai

Ingredients

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