Millets were the first crops to be domesticated by mankind in Asia & Africa. These heirloom grains later spread across the globe as critical food sources to the evolving civilizations. These grains require less water and are not susceptible to pests. In India, millets have been mentioned in some of the oldest Yajurveda texts,
thus indicating that millet consumption was very common, pre-dating to the Indian Bronze Age (4,500BC).
Food Hacks: 7 hacks on how to use MILLETS
Food Facts: Millet Challenges
Foodialogues features a crisp nutrition-loaded ‘Adai’ made with Barnyard millet also known as kuthiraivali. High in protein, and rich in fiber this iron-loaded ancient grain is gluten-free and low in glycaemic index This grain has been home processed to decrease the anti-nutritional factors and has been combined with a mix of dals. An occasional inclusion in my family diet, the goodness of this wonder grain is exploited to the fullest in this recipe.
Kuthiraivali Adai Recipe:
Ingredients for Kuthiraivali Adai:
- KUDIRAIVALI 1 CUP
- PARBOILED RICE 1 CUP
- WHOLE BLACK GRAM DAL ¼ CUP
- BENGAL GRAM DAL ½ CUP
- RED GRAM DAL 1 CUP
- RED CHILLY 6-8
- ASAFOETIDA 1/2 tsp
- SALT AS REQUIRED
- OIL FOR PAN FRYING
Preparation Method for Kuthiraivali Adai:
- Soak the millet overnight and drain the water.
- Add it to a bowl and add the rest of the ingredients except salt and asafoetida.
- Soak for 4 hours and grind to a coarse paste along with the required salt and asafoetida.
- Allow it to remain at room temperature for 6 hours.
- Heat a heavy griddle. Add a tsp of oil and pour a ladle of the batter. Gently spread it such that it’s like a thick dosa. Drizzle some more oil on the sides. Cover and cook till the underside is crisp. Flip and cook the other side till crisp.
- Serve hot with tomato more kuzhambu, onion chutney, jaggery, and a pat of butter.
Healthy & Tastier “Kuthiraivali Adai” Recipe here
