Quick, easy and healthy recipe to make Instant Gluten-Free Millet Adai with detailed step-wise pictures. Make this instant adai for a quick breakfast or dinner!
We all love quick, easy to make dinners or breakfast recipes right? I sure do. Today, I am sharing an instant gluten-free millet adai recipe that has been our savior for a few months now. Remember the Thalipeeth Bhajani recipe that I posted a few weeks back? This instant adai recipe using that Bhajani flour. As it pre-made and stores well for a few months, it is very easy to make this adai for a quick dinner or breakfast. I got to this recipe quite by chance, when one evening I was too lazy to make the Thalipeeth. I thought of making a batter out of the flour and it worked!
As Thalipeeth Bhajani is gluten-free with a lot of different grains and millets, the dosa version of it becomes instant gluten-free millet adai. The flour already has roasted bajra, jowar, raw rice, cumin seeds, coriander seeds, chana dal, green gram, black urad dal and it is the most protein-rich ready to use flour that comes in real handy. I usually add grated carrots, finely chopped coriander leaves or methi leaves while making the batter. The adai goes really well with just a side of pickle or even chutney or curd. A perfectly filling yet healthy dinner or breakfast option for days when you run out of your idli-dosa batter. Check out the other breakfast and quick dinner recipes!
How to make Instant Gluten-Free Millet Adai | Instant Adai Recipe –
Detailed step-wise picture recipe of making Instant Gluten-Free Millet Adai | Instant Adai Recipe –
1. In a bowl add thalipeeth bhajani flour, grated carrots, finely chopped coriander leaves, salt as needed.
2. Pour water little by little and mix it well with the flour mixture.
3. When the batter is of pouring consistency, check for salt and set it aside for 10-20 mins. This is optional and the adai can be made immediately too.
4. Meanwhile heat a cast iron dosa pan and set it on medium heat. Pour a ladle of instant adai batter and spread it as thin as possible. Drizzle oil around the edges.
5. After a minute once the edges crisp up, flip it over and cook on the other side. Remove from heat. Repeat this with rest of the batter.
6. Serve with coconut chutney, peanut chutney or any type of pickle.
- Here is the Thalipeeth Bhajani recipe.
- Instead of coriander leaves, methi leaves can be used.
- I have made this with grated carrots, finely chopped onions, grated bottle gourd grated radish too, you can use anything that’s available.
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