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Home Dish Kodo Millet Adai (Millet Chilla)

Kodo Millet Adai (Millet Chilla)

Introduce

Chef :

Rosalyn_Kitchen

Kodo Millet Adai (Millet Chilla)

#Win #Week7 #Jan #W1

Ingredient

1 cup

Roasted Chana Dal (Bengal Gram)

Dry Red Chilli (Broken into small pieces)

Few

Curry Leaves (Broken into Halves)

Cooking instructions

* Step 1

In a large bowl, add Kodo millet.

* Step 2

To it, add toor dal, chana dal, moong dal and urad dal. Add sufficient water and soak for 4 hours. After the set time, rinse it 3 times.

* Step 3

To it, add cumin seeds, ginger, and dry red chilies and grind to a coarse paste. You can set it aside for a minimum of 2 hours or can make it immediately.

* Step 4

Transfer it to a large mixing bowl. It, add salt and turmeric powder and mix it well.

* Step 5

Then add the grated carrot and the chopped onions and mix them well.

* Step 6

Further add the grated coconut, the chopped coriander leaves, and curry leaves and mix it well. The batter is now ready to make adai/chilla.

* Step 7

Heat a nonstick tawa. Brush it lightly with oil. Pour a ladle full of the batter and spread it. Drizzle oil all around the sides of the chilla. Cook on low flame on both sides till fully cooked.

* Step 8

* Step 9

To make the South Indian Coconut Chutney: In a blender, add grated coconut, roasted chana dal, ginger, green chilies, salt, coriander leaves, and yogurt.

* Step 10

Blend it into a smooth paste. Transfer it to a serving bowl.

* Step 11

For tempering, heat oil in a tadka pan. Add mustard seeds and allow them to crackle. Add cumin seeds, urad dal, and asafoetida and fry till the urad turns light golden. Add the broken dry red chili and curry leaves. Give a quick stir and off the flame. Pour this tempering over the prepared coconut chutney and mix it well. Serve this South Indian Coconut Chutney with Kodo Millet Adai.