Pani varagu vazhaipoo adai is healthy, tasty breakfast, dinner. Nutritious with millets, mixed dal and added goodness of banana blossom. Quick video step by step photos.
After long time, I bought vazhaipoo / banana blossom. Usually I buy whenever I go to Mustafa if it looks good. But these days, we get it nearby in Sri Murugan but I do not take very often as whenever I go there, I just get excited to see all Indian vegetables and it’s fresh looks. Also, I buy a lot of other veggies and I know definitely I will get lazy cleaning vazhaipoo.
But this time I consciously bought to include in diet as it’s been a long time. It was fresh too. I thought of trying the usual vazhaipoo dosai amma makes, but I have not ground idli dosa batter yet for this week but need to cook vazhaipoo immediately.
Pani Varagu millet is known as Proso millet in English. I came to know about this millet in Shanthram’s Instagram and noticed the same in Mustafa (Manna ethnic millets), so got it.
How to choose and buy Vazhaipoo?
First, let me share with you how I choose vazhaipoo and buy. At some shops, it’s cling wrapped, so there is less chance to know if it is fresh or not. But if it is kept as such, I slightly see through the blossom lifting the outer petal without damaging it. Likewise, if it is whiter and no black spots, I know it is fresh and good to buy. If it is blacked or have spots partially (insect) I choose another one. Also it should not fall off easily.
How to make Pani varagu vazhaipoo adai Summary
Firstly, wash 3-4 times and soak millet and dals all together for 3 hours minimum. Mean while, clean vazhaipoo and roughly chop it. after that, keep it immersed in water if you are not going to grind immediately. Initially, drain water from soaked items and grind it along with red chilli, salt. Then grind the banana blossom roughly. Following that mix everything and add chopped onion, curry leaves. Immediately make adai, maximum 2 hours you can leave in counter top.
VARIATIONS
- Eventually, idli rice can be used in place of millet
- Add finely chopped vazhaipoo instead of grinding it.
- In fact, you can tip in finely chopped ginger/ grind it along.
- Use green chilli instead of red chilli, add fennel seeds and coconut for extra flavor.
STORAGE/ SHELF LIFE
Keep the batter inside fridge and make within a day. Since we are using millets and vazhaipoo, it is better to not let it ferment. The batter turns dark on top, so mix each time before making adai.
Is video more your thing?
Watch: Quick video on how to prepare pani varagu adai
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Pani varagu vazhaipoo adai
Equipments (Amazon Affiliate links)
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Cast iron griddle
Ingredients
- 1 cup Pani varagu Proso millet
- 2 cups chopped Banana flower
- 1 cup chopped Onion
- 5 Red chilli
- ¼ cup Chana dal
- ¼ cup Toor dal
- 1 tbsp Moong dal
- 1 tbsp Urad dal
- ¼ tsp Asafoetida
- Salt as needed
- 1 spring Curry leaves
Instructions
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Take millet, all the dals in a bowl. Wash 3-4 times and soak for 3 hours minimum.
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Once done, drain water. First grind red chilli and salt coarsely.
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Top it with a hand full of the soaked millet mixture, little water. Grind until chilli is ground well.
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Now add all the soaked millet dal mixture, little water and grind well. Texture should be fine enough that the proso millet is ground too like rava.
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Transfer to a mixing bowl. Grind cleaned, roughly chopped vazhaipoo coarsely.
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Mix to the ground batter along with chopped onion, curry leaves and asafoetida.
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Mix well and adjust consistency with water if needed.
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Heat a tawa, drizzle little oil. Spread a ladle full of batter to a thick adai.
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Cook in medium flame. You can choose to cook covered if you want.
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Flip and cook until both sides are golden in colour. Drizzle oil if needed.
Video
Notes
- It is quite normal that the batter turns darker on top since we add ground vazhaipoo. Mix each time before spreading.
- I used small onion, but you can use large onion too.
- Use idli rice in place of millet.
- You can also add finely chopped vazhaipoo instead of grinding it.
Pani varagu vazhaipoo adai Step by step photos:
- Take millet, all the dals in a bowl. Wash 3-4 times and soak for 3 hours minimum.
- Once done, drain water. First grind red chilli and salt coarsely.
- Top it with a hand full of the soaked millet mixture, little water. Grind until chilli is ground well.
- Now add all the soaked millet dal mixture, little water and grind well. Texture should be fine enough that the proso millet is ground too like rava.
- Transfer to a mixing bowl.
- Grind cleaned, roughly chopped vazhaipoo coarsely.
- Mix to the ground batter along with chopped onion, curry leaves and asafoetida. Mix well and adjust consistency with water if needed.
- Heat a tawa, drizzle little oil. Spread a ladle full of batter to a thick adai. Cook in medium flame. You can choose to cook covered if you want.
- Flip and cook until both sides are golden in colour. Drizzle oil if needed.
Serve with Coconut coriander chutney like I did for a lovely combo.
The post Pani varagu vazhaipoo adai, Proso millet adai recipe appeared first on Raks Kitchen.
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