varagu adai recipe | healthy kodri and dal uttapam | kodo millet adai |

by Tarla Dalal

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how to soak dals and kodri▼

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varagu adai recipe | healthy kodri and dal uttapam | kodo millet adai | with 34 amazing images.

varagu adai recipe a simple yet versatile dish that offers a healthy and delicious start to your day. Learn how to make varagu adai recipe | healthy kodri and dal uttapam | kodo millet adai |

varagu adai, also known as kodo millet adai, is a traditional South Indian dish made with ground varagu (kodo millet), mixed dals and spices. It's a healthy and delicious healthy vegetarian breakfast">breakfast or snack option, packed with protein, fiber, and essential nutrients.

healthy kodri and dal uttapam is not only a tasty dish but also a gluten free and a nutritious alternative to traditional adai. Feel free to customize the recipe by adding vegetables of your choice or adjusting spice levels according to your preferences.

pro tips to make varagu adai: 1. Soaking the varagu and dals for at least 3-4 hours (or overnight) is crucial. This softens them, making them easier to grind and digest. 2. The batter should be neither too thick nor too thin. The batter should be slightly thick than a dosa batter, while a thin batter will result in thin and fragile adai. 3. You can also add grated carrot or beetroot in the batter to make it healthier.

Enjoy varagu adai recipe | healthy kodri and dal uttapam | kodo millet adai | with detailed step by step photos.

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Varagu Adai recipe - How to make Varagu Adai

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Soaking time: 3 hours Preparation Time: 10 mins Cooking Time: 30 mins Total Time: 2203 hours 40 minutes 10Makes 10 adai
Show me for adai

Ingredients

Varagu Adai
1 cup kodri (varagu)
1/4 cup chana dal (split bengal gram)
1/4 cup toovar (arhar) dal
2 tbsp urad dal (split black lentils)
2 tbsp yellow moong dal (split yellow gram)
3/4 cup finely chopped onions
2 tbsp chopped curry leaves (kadi patta)
1 tsp grated ginger (adrak)
2 tsp finely chopped green chillies
2 tbsp finely chopped coriander (dhania)
1/8 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
salt to taste
5 1/4 tsp oil for cooking

For Serving
green chutney
coconut chutney

Method

For varagu adai

To make varagu adai recipe, wash and soak kodri in enough water for 3 hours.
In another deep bowl, combine chana dal, toor dal, urad dal and moong dal, wash it well and soak in enough water for 3 hours.
Drain the dals and kodri well and transfer it into a mixer jar. Add ¾ cup water and blend to a smooth paste.
Transfer the mixture into a deep bowl, add onion, curry leaves, ginger, green chillies, coriander leaves, asafoetida, turmeric powder and salt to taste. Mix it well.
Heat a tava (griddle) and grease it using ¼ tsp oil, pour a ladleful of batter and spread it in a circular motion to make thick 6 inch (150 mm) diameter adai.
Cook the varagu adai on both the sides using ½ tsp oil until light golden brown in colour.
Repeat steps 5 and 6 without greasing the tava to make 9 more adai.
Serve the varagu adai hot with green chutney or coconut chutney.

Varagu Adai recipe with step by step photos

like varagu adai recipe

varagu adai recipe | healthy kodri and dal uttapam | kodo millet adai | then do try other healthy adai recipes also:
- adai recipe | adai dosa | quick South-Indian style adai dosa | Chettinad kara adai |
- healthy adai recipe | diabetic adai | Indian style dalia adai without rice | Indian snack for diabetes |

what is varagu adai made of?

See the below image of list of ingredients for making varagu adai recipe.

how to soak dals and kodri

To make varagu adai recipe | healthy kodri and dal uttapam | kodo millet adai | in a deep bowl, Take 1 cup kodri (varagu). Kodri is a highly nutritious grain packed with protein, fiber, vitamins, and minerals. These nutrients contribute to the overall nutritional value of the adai, making it a healthy and satisfying meal option.
Add enough water and wash it thoroughly.
Soak kodri in enough water for 3 hours.

Once soaked, drain it well.
In another deep bowl, add ¼ cup chana dal (split bengal gram). Chana dal, also known as Bengal gram, is a rich source of protein, adding a significant nutritional boost to the adai.
Add ¼ cup toovar (arhar) dal. Toovar dal boasts a mild, slightly sweet flavor that blends beautifully with the earthy sweetness of varagu.
Add 2 tbsp urad dal (split black lentils). Urad dal aids the fermentation process of the adai batter.
Add 2 tbsp yellow moong dal (split yellow gram). Moong dal adds a slight softness and creaminess to the adai texture.

Wash it well.
Soak in enough water for 3 hours.
Once soaked, drain the dals.

how to make varagu adai

Transfer it into a mixer jar.
Add ¾ cup water.

Blend to a smooth paste.
Transfer the mixture into a deep bowl.
Add ¾ cup finely chopped onions.
Add 2 tbsp chopped curry leaves (kadi patta). Curry leaves add a unique, citrusy grassy flavour to the adai.
Add 1 tsp grated ginger (adrak). The pungent aroma of ginger adds a fresh and inviting fragrance to the adai.

Add 2 tsp finely chopped green chillies.
Add 2 tbsp coriander leaves.
Add 1/8 tsp asafoetida (hing).
Add ¼ tsp turmeric powder (haldi).
Add ½ tsp chilli powder.

Add salt to taste.
Mix well.
Heat a tava (griddle) and grease it using ¼ tsp oil.
Pour a ladleful of batter on the hot greased tava.
Spread it in a circular motion to make thick 6 inch (150 mm) diameter adai.

Cook the varagu adai on both the sides using ½ tsp oil until light golden brown in colour.
Repeat steps 5 and 6 without greasing the tava to make 9 more adai.
Serve varagu adai recipe | healthy kodri and dal uttapam | kodo millet adai | hot with green chutney or coconut chutney.

pro tips to make varagu adai

Soaking the varagu and dals for at least 3-4 hours (or overnight) is crucial. This softens them, making them easier to grind and digest.
The batter should be neither too thick nor too thin. The batter should be slightly thick than a dosa batter, while a thin batter will result in thin and fragile adai.