Barnyard Millet/Kuthiraivali Adai

Yields: 6 Servings Difficulty: Difficult Prep Time: 15 Mins Cook Time: 10 Mins Total Time: 25 Mins

Millets are the new trends. It is good to know!! However, the sad part is, this is not a NEW thing to our culture. These millets were a part of the healthy and long life of our elders. In ancient days, our grandmoms were so innovative with these millets, that they tried their hands on infusing and replacing them in many dishes, making it more nutritious, yet tasty. While the trend is back again, with people focussing and shifting their minds on these healthy options, we also look on for something that would linger in our taste buds. Barnyard millet has six times the fiber content of whole wheat. However, wheat flour that we get is highly processed, making the loss of its fiber goodness. On the contrary, the use of whole barnyard millet gives us the complete nutritional benefit. Try this gluten-free Barnyard millet adai, which will never let your taste buds down.


0/13 Ingredients
Adjust Servings


0/7 Instructions
  • Measure 1.5 cups of millet and soak them in plenty of water for 6 hours. Soak the dals separately for 3 hours.
  • In another small bowl, soak the red chilies. This step is to make the grinding process quicker.
  • After the end of 6 hours, wash and drain water from millets and dal. In a wet grinder/ mixer, add the millet along with soaked red chilies, ginger and green chili.
  • Grind them for 15 mins until they are coarsely ground. Add the dals to it and coarsely grind them for about 10 – 12 mins.
  • Transfer to a bowl and add finely chopped onions, coconut bits, curry leaves, and salt. Mix them well and set aside.
  • Heat a Tawa and when its hot, add a generous ladle of adai batter and spread it a circular pattern extending outwards. Drizzle oil and wait for 2 mins. Flip over and cook the other side of the adai.
  • Serve this hot, healthy adai with any accompaniment. We had with mint chutney. They simply taste good with jaggery.


  • You can replace barnyard millet/kuthiraivalli with any other millet. The soaking time for every millet will vary.
  • Top off the adai with some grated carrot or finely chopped cabbage for extra goodness.

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