Anyway I had the last stash of whole ragi and sorghum which I wanted to put to good use. Adai is one of those dishes that is filling and also tasty. I have tried making Adai with several lentils like this one here. The Andhra style adai or pesarattu is made primarily with moong dal and that is what I decided to cook. Instead of the small amount of rice that is used I decided to use the whole ragi and sorghum.
Also Adai has been on my mind ever since my friend mentioned about the Adai/pesrattu she tasted at Whole Foods in DC. While these adai dosais are sometimes thick like uttampam/oothappam they can made crispy like a regular dosai roast.
I prefer them to be crispy and the side that goes best with this is just a simple coconut chutney.
Note:If you do not have ragi or sorghum try brown rice or just white rice.
Ragi, Sorghum and Moong Dal Adai - Lentil and Millet Spicy Pancake
Preparation Time:8 hours + 30 minutes + 8 hours (for presoaking the grains and lentils, grinding and fermenting)
Cooking Time:20-25 minutes
To Make the Batter
- 1 cup split Moong dal (paasi paruppu)
- 1/4 cup Sorghum
- 1/2 cup Whole Ragi
- 5 Red Chilies
- 2 inch piece of ginger
- small piece of asfoetida (a couple of pinches worth or slightly more)
- salt to taste
- oil to make the dosa
- Soak the Ragi, Sorghum and the Moong Dal overnight after they have been washed till the water runs clear. The next drain the soaking water and rinse once.
- Using a wet grinder or blender blend the grains and lentils. Start with the sorghum and when it is partially grounded add in the ragi and let them blend to a nearly smooth paste.
- At this point add in the soaked moong, red chilies, ginger and asfoetida and let them grind to a fairly smooth or slightly coarse paste.
- Add salt and remove to a container. Do not add too much water, just enough to be pourable consistency. Should be fairly thick.
- Set it in a warm place to ferment. I left it in an oven with the light on for about 8 hours.
Serve with coconut chutney or any coconut/yogurt based gravies for best taste.
- Heat a dosai pan or griddle and add a laddle full of the batter and spread fairly thin in a circle. Drizzle oil on the sides. Let cook on one side. Flip and cook for a minute on the other side.
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