Millet Broccoli Adai Recipe, Savory Crepe

Millet Broccoli Adai Recipe,  Savory Crepe
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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.



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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. 
Prep Time 10 mins
Soaking Time 4 hrs
Total Time 4 hrs 10 mins
Course Breakfast, fasting recipe, kids recipe, lunch recipes, party snack, Snack, southindian
Cuisine South Indian, Tamilian
Servings 15
Calories 162 kcal


  • Vitamix Blender


  • 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


  • Soak Little Millet for 4 Hours.
  • Soak Lentils for 4 hours.
  • After 4 hours, discrad water and first add millet to a blended jar.
  • Grind to make a slightly coarse paste.
  • Then add the soaked lentils and grind very coarsely.
  • Then add red chillies, pepper, salt, asafoetida and grind.
  • Take the batter out and add broccoli, carrot and curry leaves.
  • There is no need to ferment this batter.
  • Heat a cast iron griddle. Grease with a little sesame or olive oil.
  • Spread about 4 tbsp of batter and spread thickly. Traditionally the adai is not very thin.
  • Cook on both sides. Traditionally served with yogurt, green chilli, avial, jaggery, molagai podi.


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Nutrition Facts

15 servings per container

  • Amount Per ServingCalories162
  • % Daily Value *
  • Total Fat 5.17g 8%
    • Saturated Fat 0.71g 4%
  • Sodium 232.94mg 10%
  • Potassium 174.66mg 5%
  • Total Carbohydrate 24g 8%
    • Dietary Fiber 3.66g 15%
    • Sugars 1.46g
  • Protein 5.32g 11%

  • Vitamin A 6%
  • Vitamin C 11%
  • Calcium 1%
  • Iron 10%
  • Magnesium 9%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.