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We hope you got insight from reading it, now let’s go back to kodo millet-mixed lentils dosay/harka adai dosay recipe. To cook kodo millet-mixed lentils dosay/harka adai dosay you need 15 ingredients and 3 steps. Here is how you do it.
The ingredients needed to make Kodo millet-mixed lentils dosay/harka adai dosay:
- Get 1 cup Kodo millet/Harka/Kodon
- You need 1/4 cup Pigeon peas/arahar dal/togaribele
- Use 1/4 cup Split bengal gram/chana dal/kadalebele
- Take 1/4 cup Split green gram/moong dal/hesarubele
- Take 1/4 cup Split black gram/urad dal/uddina bele
- Provide 1/4 cup Sago/sabudana/sabbakki
- Prepare 1 tbsp Fenugreek seeds
- Use 1 tbsp Cumin seeds
- Prepare 4-6 Green chillies(I have added 6)
- You need 1 fistful Coriander leaves
- Prepare 1 tsp Mint leaves/Pudina (I have used powder)
- Take 2-3 strings Curry leaves
- Take to taste Salt
- Use As required Water
- Get As required Oil to smear on dosay
Steps to make Kodo millet-mixed lentils dosay/harka adai dosay:
- Gather together all the lentils, Kodo millet and fenugreek seeds in a vessel, rinse really well and soak them in enough water for 6 to 8 hours or overnight
- Grind together green chilies, Pudina, coriander leaves, curry leaves and cumin seeds first, then put the soaked mixture (drain all the water and use fresh water to grind) into the same jar and grind them into a fine paste by adding salt
- Heat the tawa, pour the batter, spread into thin circle, smear little oil, cook on both the sides, Serve with any kind of accompaniment of your choice
The batter for Adai is ground thicker and coarser than the regular dosa batter and it does not require any fermentation. The Adais are prepared slightly thicker than the regular dosa and they consume lots of oil as the batter is. Millet Recipes, Collection of Millet Recipes,Ragi Recipes,Siruthaniya recipes,Indian Millets Recipes, Healthy Breakfast Recipes,saamai,varagu,thinai,kuthiraivali,kambu,ragi,cholam recipes,Easy millet recipes,millets Kodo Millet Neer Dosa. Adai Dosai is made from mixture of different variety of lentils. I tried different ways of making adai dosai but I was very impressed with the taste one which my mother-in-law suggested.
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