Sirudhanya is a millet, it is a very good source of nutrients, vitamins, and minerals. Nutritionist advises to add Sirudhanya/millet frequently in our diet or at least once in a week. We can make a verity of dishes with millet like sirudhanya Idli, sirudhanya Dosa, millet biriyani, paniyaram, curd rice etc.,

This recipe is not only sirudhanya adai, but it also a multi-grain adai, I have added black chana, white chana, rajma, moong dal, toor dal, chanadal, and most importantly Kodo millet/Varagu and Foxtail millet/Thinai. Apart from this, you can also add green moong dal, white peas, black-eyed beans. It is tastier and healthier than regular paruppu adai, do try this and share your experience.

Other Varieties
Sirudhanya Idli/Dosa
Sirudhanya Biriyani
Paruppu Adai
Quinoa Idli
Oats Idli
Rava Idli
Brown Rice Idli
Vegetable Idli

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Sirudhanya Adai/ Millet Adai

Prep Time

6 hrs

Cook Time

20 mins

Total Time

6 hrs 20 mins

 

Ingredients

• 1/4 cup Moong dal
• 1/4 cup Black chana
• 1/4 cup White chana
• 1/4 cup Rajma/Kidney beans
• 1/4 cup Toor dal
• 1/2 cup Kodo millet/Varagu
• 1/2 cup Foxtail millet/Thinai
• 8-10 Red chilis
• 1 large Onion
• Coriander leaves as needed
• 1 small piece Ginger
• Salt as needed

Instructions

1. In a large bowl add moong dal, toordal, rajma, black chana, and white chana.
2. Add kodo millet/varagu and foxtail millet/thinai.
3. Wash everything together and drain water.
4. Add water till the grains are submerged in water and add red chilis according to your taste.
5. Soak for 4 – 6 hours.
6. Add the grains in a mixer jar, grind it as a smooth paste.
7. After 15 minutes, add chopped ginger, onion, coriander leaves and needed salt.
8. Combine well.
9. Meanwhile, heat tawa and grease it.
10. Add batter and make thin adai and sprinkle some oil.
11. Cook for 2 to 3 minutes and flip it over and cook for 2 more minutes.
12. Make sure both sides are cooked well.
13. Serve hot with aviyal or chutney. 

Step by Step Pictures

Method

1. In a large bowl add moong dal, toordal, rajma, black chana, and white chana.

2. Add kodo millet/varagu and foxtail millet/thinai.

3. Wash everything together and drain water.

4. Add water till the grains are submerged in water and add red chilis according to your taste.

5. Soak for 4 – 6 hours.

6. Add the grains in a mixer jar, grind it as a smooth paste.

7. After 15 minutes, add chopped ginger, onion, coriander leaves and needed salt.

8. Combine well.

9. Meanwhile, heat tawa and grease it. Add batter and make thin adai and sprinkle some oil.

10. Cook for 2 to 3 minutes and flip it over and cook for 2 more minutes.

11. Make sure both sides are cooked well. Serve hot with aviyal or chutney.