Millet Broccoli Adai Recipe, Savory Crepe

This Millet Broccoli Adai recipe is a delicious twist to the traditional Adai recipe. and makes for a great breakfast or meal anytime of the day.

Adai is a savory crepe or pancake from Southern India, made from ground rice and lentils batter that is spiced and seasoned. 

Adai is a healthy, protein rich, nutritious lentil crepe from the Tamilian community of Southern India.

In this recipe, I have used little millet, also known as Sama Chawal in Hindi or Baghar in Marathi in place of rice. And Broccoli and Carrots have been added to increase the fiber content.

Hope you will try this Millet Broccoli Adai recipe which is a healthy twist to the traditional Adai.

If you want to try out some more South India Traditional breakfast recipes, please do check below recipes of mine.

NO RICE IDLI, PROTEIN PACKED BREAKFAST FROM SOUTHERN INDIA

MILLET PONGAL WITH CHUTNEY, BRAHMIN STYLE PONGAL

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Millet Broccoli Adai

This Millet Broccoli Adai is a delicious twist to the traditional Adai recipe. Adai is a savory crepe or pancake from Southern India, made from ground rice and lentils batter that is spiced and seasoned. 

• 1¾ cup Little millet (Also known as Sama Chawal or Bhagar in Hindi and Marathi. You can use any other grain like rice, quinoa, broken wheat or any other millet.)
• ¾ cup Split Chickpeas/Chana Dal
• ¼ cup Black Lentil/Urad
• 3 Nos Dry Red Chillies
• 1 tsp Ground Black Pepper
• 1 tsp Cumin Seeds
• 2 tsp Himalayan Pink Salt
• ¼ tsp Asafoetida
• 1 cup Finely Chopped Broccoli
• ½ cup Grated Carrots
• 1 Sprig Curry Leaves
• 4-5 tbsp Oil for roasting

1. Soak Little Millet for 4 Hours.

   
   
   

2. Soak Lentils for 4 hours.

   
   
   

3. After 4 hours, discrad water and first add millet to a blended jar.

   
   
   

4. Grind to make a slightly coarse paste.

5. Then add the soaked lentils and grind very coarsely.

   
   
   

6. Then add red chillies, pepper, salt, asafoetida and grind.

   
   
   

7. Take the batter out and add broccoli, carrot and curry leaves.

   
   
   

8. There is no need to ferment this batter.

9. Heat a cast iron griddle. Grease with a little sesame or olive oil.

   
   
   

10. Spread about 4 tbsp of batter and spread thickly. Traditionally the adai is not very thin.

    
    
    

11. Cook on both sides. Traditionally served with yogurt, green chilli, avial, jaggery, molagai podi.