|Foxtail millet adai with coriander chutney|
Soak foxtail millet and all the 3 dals (tur dal, channa dal and urad dal) together for 3-4 hours.
Grind it along with salt, red chillies and hing just like you grind for regular adai. The consistency of the batter should neither be thick nor thin. Add grated coconut and mix well.
Drizzle a tsp of oil around the adai. Once it is cooked, the corners will start lifting up. Flip it over to the other side. Drizzle another 1/2 tsp of oil and cook well.
Note – In case if you are going to store the batter, do not add coconut. Add coconut only at the time of making adais.
You can add finely chopped onions, green chillies, 1-2 tbsp finely chopped coriander leaves to the tinai adai batter to make it more delicious.
Check out the most popular post and also most tried recipe in this blog- Adai (protien and iron rich adai)
More Millet Recipes
Ragi Porridge (salted version with buttermilk)
Ragi dosa (keppai dosai)
Finger millet puttu (ragi puttu)