Ingredients:
- Thinai/ Foxtail millet – ½ cup
- Split channa dhal – ½ cup
- Moon dhal – ½ cup
- Toor dhal – ½ cup
- Fennel seeds – 2 tsp
- Dry red chili – 4 nos
- Garlic – 5-6 pods
- Asafetida – 1 tsp
- Salt – to taste
- Curry leaves – 1 sprig
- Small onion/ shallots – 5 nos (finely chopped)
- Gingelly oil – ¼ cup
Procedure:
- Soak the foxtail millet, toor dhal, moong dhal and split channa dhal, fennel seeds and dry red chili for about 4 hours.
- Grind it coarsely along with some garlic pods and transfer it into a mixing bowl. Add water depends on your required consistency.
- Add finely chopped shallots, curry leaves, salt and asafetida to the adai mixture.
- In a dosa pan, add a tsp of gingelly oil to the tawa. Pour a ladle full of adai batter and spread it evenly. (note: the adai always be little thicker side like uttappam/pancakes)
- Sprinkle some oil over and sides of the adai, let it to cook for few mins and flip it gently and allow the other side too cook and transfer into the serving plate.
- Enjoy the fluffy-bitty-rich and healthy “Thinai Adai” with some coconut chutney or as it is.
