Samai Arisi Adai or Little Millet Lentil Indian Crepe is a healthier version of adai made with samai. As it has lentils included this becomes a very healthy meal option.
You can serve this Little Millet Lentil Indian Crepe for both breakfast or dinner. Either ways it is a filling meal and you can enjoy it.
When the millets have become the in thing to make as choice, we ended up replacing regular rice with these millets. We love using millets, and while as a rice it is not easily accepted by kids, making it as dosas is surely a neat trick!
In our family, we love crispy Adai, though traditionally the Adai is supposed to be thick. This crispy Adai is our family favorite and a very old recipe. This Tamil Nadu Adai is yet another version that tastes great!
Sharing this as it surely brightens your breakfast!
I have used more of little millet and used brown rice. We have made using regular rice as well. Adding all the different lentils you have on hand, makes this more healthy.
We normally rest it for 2 hours, however, you can leave it to rest for few more hours. We cannot let it ferment for more than 4 hours as the batter will get sour.
I have randomly used different lentils in approximately equal amount to make the batter. What you want to add is your choice.
How to make Samai Arisi Adai
Take all the ingredients listed for batter except salt and wash well.
Once the water runs clear, soak for 2 hours and grind to a coarse batter.
You can use the right away, however, resting it for at least 2 hours makes it better.
Add cumin seeds, finely chopped green chilies, and other ingredients like ginger and onion as per your choice.
Add hing and mix well.
Making Samai Arisi Adai
Heat a tawa and grease with oil.
Pour a ladleful of batter and swirl as you usually make a dosa. If you want, cover with a lid and cook on low flame for a few minutes.
Once the top is done, flip to the other side and cook.
Serve hot with a side dish of your choice.
Substitutions & Variations
You can easily replace Little Millet with other millets as well. Proportion might vary little, however taste wise it is great and very healthy too.
You can add finely chopped vegetables to make more wholesome.
We need a mixer grinder for grinding the batter. A mixing bowl to get the batter done.
The ground batter stays good for a day when refrigerated.
We can make this adai both as thin or thick ones. Each one differs in the way it tastes and depending on your preference you can add other ingredients to suit.
Other recipes you can try!
Samai Arisi Adai | Little Millet Lentil Indian Crepe
For the Batter
- 1 cup Samai Arisi / Little Millet
- 1/2 cup Raw Rice / Brown Rice
- 2 tablespoon Split Yellow Moong Dal
- 2 tablespoon Toor Dal
- 2 tablespoon Channa Dhal
- 2 tablespoon Masoor Dal
- Salt to taste
- Cooking Oil as required
- 1 teaspoon Cumin seeds
- 2 Green Chilies
- 1 teaspoon Ginger chopped optional
- Onions Finely chopped, optional
- A Pinch Asafoetida / Hing
How to make Samai Arisi Adai
- Take all the ingredients listed for batter except salt and wash well.
- Once the water runs clear, soak for 2 hours and grind to a coarse batter.
- The batter can be used right away, however, resting it for at least 2 hours makes the flavours get well blended.
- Add cumin seeds, finely chopped green chilies, and other ingredients like ginger and onion as per your choice.
- Add hing and mix well.
- Heat a tawa and grease with oil.
- Pour a ladleful of batter and swirl as you usually make a dosa. If you want, cover with a lid and cook on low flame for a few minutes.
- Once the top is cooked, flip to the other side and get it cooked.
- Serve hot with a side dish of your choice.