Millets have been a recent addition to my pantry. They are super easy to add to any recipes, can be powdered to flour, ground with other ingredients to a batter and cooked as such too.It is suggested that they have more nutrition than polished white rice. Millets are gluten free, rich in many minerals and above all they are quite delicious. They are interesting alternatives to more common grains like white rice.They sure fill you up with smaller quantities and thus good for diet watching too.
I have tried porridges, kheers, pongal, dosai and even paniyarams using millets. They taste good too.
At home, in India, I stocked up my supplies on millets. While the sorghum was well received cooked in any recipe, as my mother warned me that the pearl millet comes only second to any millet. To use this in crepes may not be a choice that will be relished. However, she suggested that I make adai; with many more ingredients the taste and texture will certainly be better.
Pearl millet is a body coolant as it hydrates the system and thus a great choice to switch to in hot summer days. People who toil in the sun in open fields during the summer months, partake a porridge made with kambu, or carry rice kind of preparation with some raw shallots and buttermilk to survive the heat.
We tried the adai recipe she had noted down sometime and shared with me through a letter years ago. I have now cooked them a few times and have enjoyed with different side dishes.
Kambu Adai
Ingredients:
To make 10 adais
1/3 cup parboiled rice
3/4 cup kambu/ pearl millet
1/4 cup Channa dhal/ Bengal gram split
1/4 cup Thuvar dhal/ Pigeon peas split
1/4 cup shredded coconut
3 dry red chillis
3 fresh green chillis
1"piece ginger peeled
3 sprigs curry leaves, separated
Salt to taste
Oil to drizzle generously over the crepes
Method:
Wash the rice until clean and soak for a few hours.
Sprinkle water on the pearl millet and pulse it in a blender just once to dehusk it. If you have readily available clean kambu, just wash once or twice and soak separately for few hours.
Wash and soak both the dhals together and soak just for about 30 minutes.
Blend the soaked rice and kambu to somewhat smooth along with chillis, ginger and curry leaves.
Add the soaked dhals and shredded coconut. Grind only until you achieve a coarse batter.
Allow a few hours of fermentation.
Heat an iron skillet and pour a ladle of the batter, spread it in a circular crepe. Drizzle oil around the crepe. Cook until both sides are done crisp and golden.
Serve hot with chutney, sambhar or milagai podi. However, they are best relished with unrefined sugar and a blob of butter.
I have tried porridges, kheers, pongal, dosai and even paniyarams using millets. They taste good too.
At home, in India, I stocked up my supplies on millets. While the sorghum was well received cooked in any recipe, as my mother warned me that the pearl millet comes only second to any millet. To use this in crepes may not be a choice that will be relished. However, she suggested that I make adai; with many more ingredients the taste and texture will certainly be better.
Pearl millet is a body coolant as it hydrates the system and thus a great choice to switch to in hot summer days. People who toil in the sun in open fields during the summer months, partake a porridge made with kambu, or carry rice kind of preparation with some raw shallots and buttermilk to survive the heat.
Kambu Adai
Ingredients:
To make 10 adais
1/3 cup parboiled rice
3/4 cup kambu/ pearl millet
1/4 cup Channa dhal/ Bengal gram split
1/4 cup Thuvar dhal/ Pigeon peas split
1/4 cup shredded coconut
3 dry red chillis
3 fresh green chillis
1"piece ginger peeled
3 sprigs curry leaves, separated
Salt to taste
Oil to drizzle generously over the crepes
Method:
Wash the rice until clean and soak for a few hours.
Sprinkle water on the pearl millet and pulse it in a blender just once to dehusk it. If you have readily available clean kambu, just wash once or twice and soak separately for few hours.
Wash and soak both the dhals together and soak just for about 30 minutes.
Blend the soaked rice and kambu to somewhat smooth along with chillis, ginger and curry leaves.
Add the soaked dhals and shredded coconut. Grind only until you achieve a coarse batter.
Allow a few hours of fermentation.
Heat an iron skillet and pour a ladle of the batter, spread it in a circular crepe. Drizzle oil around the crepe. Cook until both sides are done crisp and golden.
Serve hot with chutney, sambhar or milagai podi. However, they are best relished with unrefined sugar and a blob of butter.
since I am a very big fan of adai this looks really tempting and delicious for me.
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