Step 1: Prepare the Millet and Dals for Soaking

In a bowl, add 1 cup of Kodo millet (Varagu Rice), 1/4 cup of Barnyard Millet (Kuthiraivali Rice), 1/4 cup of FoxTail Millet (Thinai rice), and 1/4 cup of Little Millet (Samai Rice).

Step 2: Add Dals for Soaking

To the same bowl, add 3/4 cup of ToorDhal, 3/4 cup of Chanadhal, 1 Tbsp of Urad Dhal, and 1/4 cup of Moong Dhal.

Step 3: Add Spices and Soak

Add 4 red chillies, 1 small piece of ginger, and 1 Tsp of Jeera (cumin seeds) to the mixture. Wash all the ingredients thoroughly with water and then soak them in fresh water for 3 hours.

Step 4: Grind the Batter

After 3 hours, the millets and dals will be well-soaked. Add a few curry leaves to the soaked mixture. Transfer the mixture in batches to a mixer grinder. Add a little water as needed and grind into a smooth paste.

Step 5: Combine and Season Batter

Transfer the ground batter into a container. Add 1 Tbsp of salt and mix well until combined. The Millet Adai batter is now ready.

Step 6: Prepare Drumstick Leaves Batter

After 30 minutes (or when ready to cook), take about half of the prepared millet adai batter into a separate bowl. Add 2 cups of fresh drumstick leaves to this batter and mix well.

Step 7: Cook the Adai

Heat a dosa pan (tava) on medium heat. Once hot, pour two ladles of the drumstick leaves adai batter onto the pan. Spread the batter thinly and evenly in a circular motion.

Step 8: Cook Both Sides

Drizzle oil around the edges of the adai. Cook until the bottom side turns golden brown and crispy. Then, flip the adai and cook the other side until it is also golden brown and cooked through.

Step 9: Serve

Once cooked, remove the Millet Drumstick Leaves Adai from the pan and serve hot with chutney or avial.

• Using millets instead of regular rice is healthier and adds a different taste.

• Drumstick leaves are rich in folic acid and calcium, beneficial for pregnant women.

• The batter can be stored in the refrigerator and used as needed.

• Serve with avial or various chutneys.