Tag Archive | millet

317.Murungai Keerai Sirudhaniya Adai

murungai adai

Ingredients required :

Murungai keerai –  1 cup

Idly rice  –  200 gm

Kudiraivali rice – 100 gm

Varagu rice – 100 gm

Thinai rice – 100 gm

Samai rice – 100 gm

Tur dal – 25 gm

Channa dal – 50 gm

Pasi payaru – 25 gm

Urud dal – 25 gm

Red chilly – 5

Green chilly – 2

Salt – 1 tsp

Hing – 1/2 tsp

Jeera – 1/2 tsp

Curry leaves – 1 bunch

Coriander leaves – 1 bunch

Coconut – 100 gm

Big onion – 2

Small onion – 10

Cooking oil – 50 ml

Method of preparation :

Soak all types of rice, dal and millets for 2 hours in water. Wash well and grind coarsely with red and green chillies & jeera. Wash murungai keerai and cut into small pieces. Add murungai keerai, chopped big onion, small onion, salt, hing, cocunut,  curry & corriander leaves.  Leave it for 2 hours. Heat a tawa  and apply cooking oil. Pour a ladlefull of batter on the tawa and put oil. Cook well on both sides until it becomes golden brown. The tasty and healthy murungai keerai millet adai is ready.

298. Pottuk kadalai urundai

pottuk kadalai urundai

We usually prepare pottuk kadalai urundal using whole fried gram.  I tried this urndai using powdered pottuk kadalai and millets. I tried with thinai. We can use thinai/ragi/varagu/samai or a combination of 2 or 3 millets.

Ingredients required :

pottuk kadalai – 2oo gms

Any millet  – 100 gms

jaggery – 150 gms

elaichi – 5

ghee – 2 tsp

cashew – 8

Method  of preparation :

In a kadai, dry roast pottuk kadalai and millet separately & make it a powder. In the kadai boil 1/4 cup of water and add powdered jaggery. Remove dirt and bring it to one kambip padham. Add ghee, pottuk kadalai & millet powder, elaichi and chopped cashew. Mix well and switch off the gas. Greasing the hands with little ghee   make small balls. The taste is fine and suitable for all ages.