Recipe for a traditional South Indian Breakfast/Dinner Item
Soak the varagu and rice together for 4 to 6 hours. Soak all the dals together for 2 hours.
Grind the varagu and rice in a wet grinder for 5 minutes. Then add the soaked dals to the grinder and grind it coarsely. Now add the coconut, green chillies and curry leaves and grind well. Transfer the batter to a bowl and add salt and mix well.
Heat 2 teaspoons of oil in a kadai and once it becomes hot add onion and saute for 3 to 4 minutes.
Add this onion to the batter and mix well.
Heat a tawa in medium flame and you can prepare the adai little thicker. Flip the adai once the bottom is golden and cook on both sides. Use butter or coconut oil for preparing adai.
Special millet adai is ready for serving!
Note: Adding onion to the batter is optional, but if added the taste will be enhanced. Instead of mixing the sauteed onion with the batter, you can even spread the raw onions on the adai while preparing, like the toppings.
