Millet Adai dosai

Barnyard millet lentil dosa is also called as kuthiraivali adai dosai. A very popular south Indian breakfast or dinner recipe is adai dosai which goes well with coconut chutney. Basic adai dosai is made with rice and lentils but I have replaced rice with millets. Millets are easily digestible with the combination of lentils make it a perfect protein & fibre rich food.

Traditionally, adai batter is ground thicker and coarser than the regular dosa batter. My family loves crispy dosas so i grind it slightly coarse like regular dosa batter.

You can add greens like curry leaves, coriander leaves, moringa leaves, hing, ginger and shallots to the recipe. This adai dosa batter doesn’t need fermentation. The lentils make it proteinaceous and so filling. Diabetic friendly recipe and gluten-free as well.

TOTAL TIME : 5 hrs

COOK TIME : less than a min / dosa

CUISINE : south Indian

COURSE : breakfast/ dinner

YIELD : 2 meals for 4


Barnyard millet – 1& 1/4 cup

Tuvar dal, channa dal and moong dal (altogether)- 1& 1/4 cup

Urad dal – 1/2 cup

Methi seeds – 3/4 tsp

Rock salt – 1 tbsp

Water as required

Red long dry chillies – 2 no.

Cumin seeds – 1/2 tsp

Sesame oil – as required


Wash and soak the barnyard millets and mixed lentils together for 4 hours.

After 4 hours, drain the water and grind the soaked millets and lentils in a mixer jar by adding water little by little.

Add cumin seeds and red dry chillies while grinding. (You may add shallots, ginger greens at this point of grinding if you wish).

Grind the batter slightly coarse for crispy dosas.

(My family loves only crispy dosas so, i grind it slightly coarse like regular dosa batter. If you want crunchy bite of lentils here and there grind it coarse and not smooth. If you like soft spongy dosas, grind it smooth)

To the ground batter, add salt and mix with your hand.

Close the batter and leave it aside for 1 hour or use it immediately. (You can also ferment the batter and use it)

After an hour, heat the iron dosa tawa.

If the batter is too thick, can add little water to make it into a flowy consistency batter.

Take a laddle of batter, spread it in tawa and drizzle 1 tsp sesame oil in and around the dosa.

Close the dosa using a lid and let it cook in medium flame until it becomes golden.

When it is golden & crispy, take the dosa with spatula by folding it.

Serve the yummy nutritious millet adai dosa with sambar or chutney. I served with vadacurry and coconut chutney.

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