Kodo Millet (Varagu) and Banana Flower Adai
Soak 4 h · Prep 30 min · Cook 20 min · Servings not given in the source
Make
Ingredients
- kodo millet (varagu) — 200 g
- black gram (urad) — 50 g
- fenugreek seeds — 5 g
- plantain (banana) flower — 200 g (cleaned and chopped)
- onion — 1 (chopped)
- capsicum — 1 (chopped)
- coriander leaves, mint, ginger and garlic (a little of each, chopped)
- grated coconut — 1 cup
- salt (as required)
- water (just enough to grind)
- oil (not in the source's list; a little for the tawa)
Method
- Cover the kodo millet (varagu), urad and fenugreek seeds with water and leave them to soak for 4 hours.
- Drain and grind with only as much water as needed for a thick, barely pourable batter.
- Stir in the onion, capsicum, mint, coriander, ginger, garlic, grated coconut, chopped banana flower and salt.
- Spread ladlefuls of batter into adais on a hot, lightly oiled dosa tawa and cook both sides well. Serve hot.
The English edition of this ICDS book calls the grain proso millet; its Tamil edition names varagu, which is kodo millet, so we follow the Tamil. (ICDS Tamil Nadu, recipe booklet (Tamil edition), PDF p. 15)
Water and timing
Soaking: 4 hours for the kodo millet (varagu), urad and fenugreek, the time the same ICDS Tamil Nadu book gives for soaking these three before grinding them into batter; grind with just enough water for a semi-solid batter, as the source says.
From: ICDS Tamil Nadu, recipe booklet, PDF p. 14 (printed p. 12); ICDS Tamil Nadu, recipe booklet, PDF p. 12 (printed p. 10)
Tips
- General practice: pull out the tough stalk-like pistil and clear sheath from each banana floret before chopping, and keep the chopped florets in water until needed so they do not darken.
Adapted from ICDS Tamil Nadu, recipe booklet, PDF p. 12 (printed p. 10), written in our own words.