Thinai is celebrated for its health benefits, including being rich in fiber, protein, and essential minerals like iron and magnesium. Adai, traditionally a mix of rice, lentils, and spices, becomes even more nutritious when foxtail millet replaces rice, making it a perfect choice for diabetics and fitness enthusiasts.
This dish aligns with the growing focus on millets as a sustainable and nutrient-dense grain. Thinai Adai is not only a balanced meal but also a testament to the adaptability of traditional recipes to include ancient grains, keeping them relevant and beneficial for modern lifestyles.
Served with chutneys or jaggery, Thinai Adai is a wholesome option for breakfast, lunch, or dinner, offering a perfect blend of taste, nutrition, and tradition.
Ingredients:
- Foxtail Millet or Thinai - 1 Cup
- Toor Dhal, Channa Dhal and Ured Dhal - 1 Cup together
- Red Chillies - 4 or 5
- Salt - As needed or 1 tsp.
- Onions - 2 (grated finely)
Method:
- Soak foxtail millet and all toor dhal, channa dhal and ured dhal together for 3 hours.
- In a grinder grind them to a coarse rava consistency along with red chillies. The consistency of the batter should neither be thick nor thin.
- At the end add salt and grind for a minute.
- Now take the batter out and add grated onions and mix well.
- Heat a dosa pan, and take a ladle full of batter and pour like dosa by spreading in a circular motion.
- Drizzle a teaspoon of oil around the adai and a teaspoon of oil in the middle.
- Once it is cooked, the corners will start coming up. Turn it over to the other side and cook well till it becomes golden brown.
- Serve hot with chutney of your choice.
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