Kodu Millet Adai | Varagarisi adai
Kodu Millet is a good substitute for rice as it is gluten-free, rich in fiber, vitamins, and minerals. This Kodo millet multi-grain Adai is a staple in our household for a long time now. Kodo millet works as a great substitute in many rice recipes. Here is the Kodu Millet Adai | Varagarisi adai
Kodo Millet also knows as Varagarisi in Tamil is a perennial grass that grows up to 150 cm tall. This was a farmer food which has become famous all over with so many bloggers, and media appreciating the benefits and encouraging people to make it our daily food.
So here is my Kodo millet Adai, I made from my mother-in-law’s award-winning recipe. Yes! That recipe did win an award. It tastes as good, and healthier. Will post her traditional adai recipe soon.
Adai a traditional food from Tamilnadu and Kerala is a load of pulses and grains. So adding the Asafoetida and ginger becomes a must which helps in easy digestion and avoids gas formation. Don’t skip it.
Variations to the Kodu millet adai
The standard Adai is a pack of protein rich pulses and an equal portion of rice coarsly ground to make a healthy breakfast. Kodo millet is a gluten free version of the same. Here is the link to the traditional adai of Tamilnadu
The cast iron tawa I used for the recipe.
Where to buy Kodo millet?
Kodo millet is available in many many organic stores and online stores too. Here is a link
Buy Kodo millet at Jeeva Bhumi.
Here is the step by step recipe for Kodo Millet Multi grain Adai.
Other Kodu Millet recipes
Tips to make a perfect Kodu Millet Adai | Varagarisi adai
1. Soak the pulses and the millets for 4-5 hours
2. Coarse grind the batter. The batter should be coarser than dosa batter, and finer than rawa.
3. The batter can be kept in the refrigerator and used with in 12 hours.
Step by step video
Kodo Millet Multi-grain adai
- 2 cup Kodo Millet
- ¼ cup Chana dal
- ¼ cup Toor dal
- ¼ cup Split moong dal
- ¼ cup Urad dhal
- 1 inch ginger
- 2 piece green chilli
- 1 tsp Cumin
- 1 handful Curry leaf
- 1 tbsp salt
- 1 tsp Asafoetida
- Soak all the ingredients in set 1 together for 3-4 hrs.
- Grind the ingredients of set 1, and set 2 into a coarse paste.
- The grains and pulses should mix well to a fine Rava consistency.
- The batter should be thicker than the dosa batter.
- Add the salt and Asafoetida and mix well.
- Ferment for 3-4 hrs.
- The batter is ready to be used for making adai.
- Add in a bit of water as required to get the desired consistency of spreading.
- Make the adai with a tsp of oil.
- Crispy healthy Multigrain adai tastes great with Sambar and chutney.
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