Ready to Make Adai Mix Powder

Ready To Mkae Adai mix powder

Adai mix powder, a blend of mixed lentils for preparing spicy crepes, is a great convenience for both travelers and busy housewives.

While ready-to-make adai mixes are available in stores, they often come with a hefty price tag. Making adai mix powder at home is not only more economical but also allows for bulk preparation.

This ready-to-make adai mix proves invaluable when you find yourself without a quick tiffin plan or are unable to soak and grind the ingredients. Including this mix in your travel grocery kit is a smart choice, especially when going abroad. With just a tava and a spatula, you can easily enjoy homemade Indian dishes while traveling. Many hotels provide small kitchenettes with basic supplies, enabling you to prepare your favorite dishes conveniently. You can also share this mix with your kids when they are away from home by providing simple instructions on the packet.

Ingredients :

1/2 cup kuthiraivali millets ( barnyard millets )
1/2 cup saamai millets ( little millets)
1/2 cup Thinai millets ( fox tail millets )
1/2 cup varagu millets ( kodo millets )
1/4 cup Moong dal
1/2 cup toor dal
1/2 cup chana dal
3 tbsp udad dal
1/2 tsp pepper
4 -5 red dry chillies
1 tsp Asafoetida powder
Salt to taste
Curry leaves.

Method :

Ensure all ingredients are clean; sun-dry them if necessary or lightly roast them in the microwave.

Grind about 3/4th of the total ingredients into a very smooth powder, and the remaining 1/4th into a consistency similar to sooji or rava.

If you're worried about dust in millets, wash them thoroughly, spread them on a cotton cloth, and sun-dry them well. Roast them adequately to eliminate any moisture before using in the recipe.

Combine both powders and store the mixture in a clean, airtight bottle.

To make adai, take the required quantity of the powder, mix it with water, and create a thick batter.

Let the batter rest for a minimum of 15 minutes for better texture, although adai can be made immediately as well.

After 15 minutes, stir the batter well and add a little water if it appears too thick.

Cook adai on a greased tava and add sesame oil around the edges for a crispy finish.