Sprouts and Millet Adai with Tomato Coriander chutney

Recipe for Sprouts and Millet adai

Ingredients

Moong and Chana sprouts 250 gm

Barnyard Millet one glass

Chopped coriander

Green chilli 2

Red chilli 2

Salt to taste

Hing powder..a pinch

Curry leaves

Soak millet for 2 hours and grind it into a coarse paste with sprouts, coriander, green chillies, red chillies and curry leaves. Add salt and hing. Mix well. In a hot , greased tawa, pour and spread the batter. Add a few drops of oil on the edges. Cook on medium flame till the adai is cooked evenly on both sides. Leave it for a few more minutes to make it crisp. Serve hot with Chutney/jaggery/sambar/ avial.

Recipe for tomato coriander chutney

Ingredients

Ripe tomatoes 2

coriander leaves - a small bunch

Chana dal 1 tablespoon

Udad dal 1 tablespoon

Red chillies 3

Grated coconut 1 tablespoon

Oil one teaspoon

Tamarind pulp..one spoon

Salt to taste

Chop tomatoes. In a kadai add a spoon of oil and shallow roast chana dal, udad dal and red chillies. Once it is evenly roasted, add chopped tomatoes to it. Add salt and tamarind pulp. Cook it by stirring occasionally. Once done, cool the mixture and blend it in a mixie with grated coconut. Garnish with more coriander.