Sorghum Curry Leaves Adai (Chola karuveppillai Adai)

Adai recipe is usually a healthy and a filling menu because of the lentils and rice added with few spices. Here I have tried using the sorghum millet and a lot of curry leaves to make it more healthy and tasty too. I have already posted few adai recipes. Check out that too....and also my MILLET recipes....
MILLET ADAI
BLACK URADDAL BANANA FLOWER ADAI
SATHU MAAVU INIPPU KAARA ROTI
QUINOA ADAI

Cooking time: 5 mins for each adai

Serving: 15 adai

Ingredients:

Sorghum (Cholam) - 1 cup
Tuvardal, uraddal, Channadal - 3/4 cup (altogether in equal quantities)
Curry leaves - 1 cup
Ginger - 2 inch
Green chillies - 6-7
Coconut - 3/4 cup (chopped finely)
Onion - 1 (finely chopped)
Oil for preparing adai
Salt to taste

Method:

1. Grab all the ingredients. Wash sorghum and all dals together. Soak it for 3-4 hours.

2. Grind green chillies, ginger, salt in a mixer jar. Add the millet dal mixture into the same jar. Grind it in to a fine mixture by adding enough water. The batter must be like a dosa batter consistency.

3. Transfer the mixture into a bowl. Add onions, coconut. Mix well. The batter is ready. No fermentation is needed.

4. Heat a dosa tawa. Pour a ladle full of batter and spread like a uthappam. Drizzle oil around the edges of the adai. Let it cook for 2-3 mins in a medium flame.

5. Flip it on the other side. Let it cook for another 2 mins.

6. Healthy sorghum curry leaves adai is ready to serve with any chutney of your choice.

Notes:

You can add grated coconut too instead of coconut bites. I like the bite texture of coconut in adai.
You can add even more curry leaves that will gives a nice aroma to the adai.
Cook in a medium flame to get the adai cooked well.
You can prepare it like a mini adai with grated carrots while packing in your kid's lunchbox.