Thursday 6 November 2014

Thinai Adai / Thinai Paruppu Adai / Thinai Masala Adai / Adai Dosa

A healthy twist to the traditional South Indian breakfast recipe Adai / Adai Dosa using Thinai / Fox millet instead of Rice.

The taste was yummy; no one recognised  that I have included a new ingredient!

Also check my Thinai / Foxtail Millet recipes which I have posted earlier:

Thinai Dosai / Foxtail Millet Dosa
Thinai Payasam / Foxtail Millet Kheer / திணை பாயசம்


Thinai / Foxtail Millet - 1 cup
Toor dhal (thuvaram paruppu) – ½ cup
Bengal gram/channa dal/ kadalai paruppu - ½ cup
Moong dhal / Pasi paruppu - ¼ cup
Urad dal / Ulunthu - ¼ cup
Asafoetida / Perungayam - a pinch
Salt - as required
Ginger - 1 " piece
Garlic - 8 to 10 flakes
Red chillies - 4 to 5
Onion - 1 (big)
Curry leaves - 1 sprig
Coriander leaves ( finely chopped) - 1 to 2 tbsp


Wash and soak thinai and all the dals (toor dal, channa dal, moong dhal and urad dal) together for 3 to 4 hours.

Add ginger, garlic, fennel seeds and red chillies in the mixer first and grind it.

After that add thinai and dhal mixture; grind it  to a coarse paste using little water.

Transfer it to a separate container, add salt and mix well.  The batter should not be too thick or thin.

Add finely chopped onions, asafoetida, curry leaves and coriander leaves into the batter.

Mix well; now the batter is ready to make Adai (You can use this batter immediately or you can keep it for 1 or 2 hours for more flavorful Adai).

Heat the dosa pan; pour a ladle full of batter and spread it in circular motion from inside.

Drizzle some oil over the Adai and allow it cook.

Once it is slightly browned; turn to other side and cook till golden brown.

Remove dosa from the pan and serve hot. Continue the same with the remaining batter. 

It will taste best with Avial or with  Coconut ChutneyTomato Garlic Chutney 


Adjust the amount of the red chillies according to your taste.

Refrigerate the left over batter, So that  you can use it later.


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