Recipe · Millets · by Recipe contributed by Thirumalai Mission Hospital, Thirumalai Charity Trust, Ranipet
Barnyard Millet Adai
Only for diabetics and post transplant. Good protein.
DiabeticPost-transplantp 102
Per serving
1 adai
Safe for your stage
Phosphorus127 mg
Potassium497.5 mg
Sodium7.27 mg
Protein10.1 g
Energy293 kcal
Sodium in salt is not included in above calculation
Ingredients
- Barnyard millet (sanwak)180 g · 1 cup
- Red gram dal45 g · 3 tbsp
- Bengal gram whole45 g · 3 tbsp
- Black gram dal45 g · 3 tbsp
- Chillies red2.5 g · 5
- Mustard seeds2 g · 1/2 tsp
- Rice bran oil20 g · 4 tsp
Method
- 1Soak the millet and the grams for 2 hours in water. Grind this coarsely, with red chillies, salt as needed, with little water.
- 2Keep a pan on stove pour oil and splutter mustard seeds, dry chillies and asafoetida.
- 3Add the ground batter to the seasoned ingredients and stir well.
- 4Reduce the flame and stir well until the batter becomes semi-solid, like dough.
- 5Take the dough-like batter off the stove. Once it has cooled, smear a little oil on the palms and roll the batter into balls.
- 6Flatten each ball into discs like 'adais'.
- 7Heat a dosa pan (tawa). Toast the batter discs one by one on the tawa, with a little oil.
Notes from the contributor
- • Add Salt as advised by your Dietician
Sources
- KWF · Proprietary-with-permission · id kwf_barnyard_millet_adai