Maravalli Kizhangu Adai(dosa), Instant Tapioca Adai (Sweet & Savory) version
 
Prep time
Cook time
Total time
 
Sweet and Savory Maravalli kizhangu Adai recipe
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 10 medium size adai
Ingredients
  • For Savory Maravalli Kizhangu Adai:
  • ½ cup Kodo millet/ வரகு அரிசி
  • ½ cup MaraValli Kizhangu,grated
  • ⅓ Cup Channa Dal/கடலை பருப்பு
  • ⅓ cup Toor Dal/துவரம் பருப்பு
  • ⅓ Cup Moong Dal/பாசி பருப்பு
  • 3 Red Chilli/சிகப்பு மிளகாய்
  • 1 tsp cumin Seeds/சோம்பு
  • ¼ tsp Turmeric Powder/மஞ்சள் தூள்
  • ¼ tsp Hing/பெருங்காய தூள்
  • 1 Cup Shallots / Small Onion/சிறிய வெங்காயம்
  • 3 tbsp Coriander Leaves/கொத்துமல்லி தழை
  • Oil (To make Adai)/எண்ணெய்
  • Salt As Required/தேவைக்கேற்ப உப்பு
  • For Maravalli Kizhangu Sweet Adai:
  • 1 cup Kodo millet/ வரகு அரிசி
  • ½ cup MaraValli Kizhangu, grated
  • ¼ cup grated Jaggery
  • 2-3 Cardamom(optional)
  • ½ cup grated Coconut
  • Oil as needed
Instructions
  1. Let's Prepare the Kara Adai First, Soak Kodo Millet, with chilies and cumin seeds & Toor dal and channa dal, moong dal and urad dal in a separate bowl.
  2. Pour enough water and soak for a minimum of 3 hours.
  3. Rinse well and drain the water completely. To a wet grinder or mixer, add the soaked rice and dal.
  4. Grind it to a coarse paste and the batter should be little thicker than the usual dosa batter consistency.
  5. Transfer the batter to a vessel, add hing, turmeric powder, salt, shallots, and coriander leaves
  6. mix everything well.
  7. Heat a dosa tawa, pour a ladle of adai batter in the center and spread it. sprinkle oil all over the adai and cook in low flame for 2 minutes. Then flip it to the other side and cook for another 2 minutes till it to golden color.
  8. Do the same with the remaining batter.
  9. Enjoy this Adai dosa recipe with Avail or simply with jaggery.
  10. Sweet Adai:
  11. Soak millet in water for 3 hours. After 3 hours drain the water and add it to the mixie jar.
  12. Add cardamom, grated coconut, grated jaggery and grind everything to a smooth paste.
  13. Transfer Adai maavu to a bowl.
  14. Now heat the Tawa, spread the batter and sprinkle some oil and cook it.
  15. Once the corners started turning golden flip and cook the other side.
  16. Now Maravalli kizhangu Adai is ready to serve.
Notes
1. I have used millet instead of rice you can replace it with rice too.
2. soaking time least 3 hours not less than that.
3. adjust the salt and spice according to your taste.
4. we can use the batter immediately no need to ferment.
5. we can refrigerate and use the batter for 2 to 3 days.
Recipe by Prema's Culinary at https://premasculinary.com/2020/05/maravalli-kizhangu-adai-dosa.html