• Skip to main content
  • Skip to primary sidebar
Raks Kitchen
menu icon
go to homepage
  • Recipe index
  • Lunch ideas
  • About Me
  • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe index
    • Lunch ideas
    • About Me
    • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Breakfast & Dinner Ideas

    Pani varagu vazhaipoo adai

    April 7, 2021 by Raks Anand Leave a Comment / Jump to Recipe

    Pani varagu vazhaipoo adai is healthy, tasty breakfast, dinner. Nutritious with millets, mixed dal and added goodness of banana blossom. Quick video step by step photos.

    proso millet vazhaipoo adai

    After long time, I bought vazhaipoo / banana blossom. Usually I buy whenever I go to Mustafa if it looks good. But these days, we get it nearby in Sri Murugan but I do not take very often as whenever I go there, I just get excited to see all Indian vegetables and it's fresh looks. Also, I buy a lot of other veggies and I know definitely I will get lazy cleaning vazhaipoo.

    But this time I consciously bought to include in diet as it's been a long time. It was fresh too. I thought of trying the usual vazhaipoo dosai amma makes, but I have not ground idli dosa batter yet for this week but need to cook vazhaipoo immediately.

    pani-varagu-adai-recipe

    Pani Varagu millet is known as Proso millet in English. I came to know about this millet in Shanthram's Instagram and noticed the same in Mustafa (Manna ethnic millets), so got it. Also I adapted this recipe from here.

    How to choose and buy Vazhaipoo?

    First, let me share with you how I choose vazhaipoo and buy. At some shops, it's cling wrapped, so there is less chance to know if it is fresh or not. But if it is kept as such, I slightly see through the blossom lifting the outer petal without damaging it. Likewise, if it is whiter and no black spots, I know it is fresh and good to buy. If it is blacked or have spots partially (insect) I choose another one. Also it should not fall off easily.

    How to make Pani varagu vazhaipoo adai Summary

    Firstly, wash 3-4 times and soak millet and dals all together for 3 hours minimum. Mean while, clean vazhaipoo and roughly chop it. after that, keep it immersed in water if you are not going to grind immediately. Initially, drain water from soaked items and grind it along with red chilli, salt. Then grind the banana blossom roughly. Following that mix everything and add chopped onion, curry leaves. Immediately make adai, maximum 2 hours you can leave in counter top.

    VARIATIONS

    • Eventually, idli rice can be used in place of millet
    • Add finely chopped vazhaipoo instead of grinding it.
    • In fact, you can tip in finely chopped ginger/ grind it along.
    • Use green chilli instead of red chilli, add fennel seeds and coconut for extra flavor.

    STORAGE/ SHELF LIFE

    Keep the batter inside fridge and make within a day. Since we are using millets and vazhaipoo, it is better to not let it ferment. The batter turns dark on top, so mix each time before making adai.

    Is video more your thing?

    Watch: Quick video on how to prepare pani varagu adai

    RELATED POSTS

    • Vazhaipoo poriyal
    • Kambu adai
    • Vazhaipoo paruppu usili

    GOES WELL WITH

    • Coconut coriander chutney
    • Peanut chutney
    • Kaara chutney
    How to clean vazhaipoo, clean stains in hand
    pani-varagu-adai
    Print Pin
    5 from 1 vote

    Pani varagu vazhaipoo adai

    Pani varagu vazhaipoo adai is healthy, tasty breakfast, dinner. Nutritious with millets, mixed dal and added goodness of banana blossom. Quick video step by step photos.
    Course Breakfast
    Cuisine Indian
    Prep Time 20 minutes
    Cook Time 20 minutes
    Soak time 3 hours
    Total Time 3 hours 40 minutes
    Servings 12 Adai

    Equipments (Amazon Affiliate links)

    • Cast iron griddle
    Cup measurements

    Ingredients

    • 1 cup Pani varagu Proso millet
    • 2 cups chopped Banana flower
    • 1 cup chopped Onion
    • 5 Red chilli
    • ¼ cup Chana dal
    • ¼ cup Toor dal
    • 1 tablespoon Moong dal
    • 1 tablespoon Urad dal
    • ¼ teaspoon Asafoetida
    • Salt
    • 1 spring Curry leaves
    Prevent your screen from going dark

    Instructions

    • Take millet, all the dals in a bowl. Wash 3-4 times and soak for 3 hours minimum.
    • Once done, drain water. First grind red chilli and salt coarsely.
    • Top it with a hand full of the soaked millet mixture, little water. Grind until chilli is ground well.
    • Now add all the soaked millet dal mixture, little water and grind well. Texture should be fine enough that the proso millet is ground too like rava.
    • Transfer to a mixing bowl. Grind cleaned, roughly chopped vazhaipoo coarsely.
    • Mix to the ground batter along with chopped onion, curry leaves and asafoetida.
    • Mix well and adjust consistency with water if needed.
    • Heat a tawa, drizzle little oil. Spread a ladle full of batter to a thick adai.
    • Cook in medium flame. You can choose to cook covered if you want.
    • Flip and cook until both sides are golden in colour. Drizzle oil if needed.

    Video

    Notes

    • It is quite normal that the batter turns darker on top since we add ground vazhaipoo. Mix each time before spreading.
    • I used small onion, but you can use large onion too.
    • Use idli rice in place of millet.
    • You can also add finely chopped vazhaipoo instead of grinding it.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Pani varagu vazhaipoo adai Step by step photos:

    1. Take millet, all the dals in a bowl. Wash 3-4 times and soak for 3 hours minimum.
    2. Once done, drain water. First grind red chilli and salt coarsely.
    3. Top it with a hand full of the soaked millet mixture, little water. Grind until chilli is ground well.
    4. Now add all the soaked millet dal mixture, little water and grind well. Texture should be fine enough that the proso millet is ground too like rava.
    5. Transfer to a mixing bowl.
    6. Grind cleaned, roughly chopped vazhaipoo coarsely.
    7. Mix to the ground batter along with chopped onion, curry leaves and asafoetida. Mix well and adjust consistency with water if needed.
    8. Heat a tawa, drizzle little oil. Spread a ladle full of batter to a thick adai. Cook in medium flame. You can choose to cook covered if you want.
    9. Flip and cook until both sides are golden in colour. Drizzle oil if needed.

    Serve with Coconut coriander chutney like I did for a lovely combo.

    vazhaipoo-adai

    Other Indian Breakfast & Dinner ideas

    • Bedmi Puri Recipe
    • Bhatura Recipe | Softy & Fluffy Bhature
    • Vella dosai recipe | Jaggery wheat flour dosa
    • Avocado grilled cheese recipe

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • Eggless doughnut recipe, Basic donut, soft & light
    • Medhu vadai, Ulundu vadai recipe - With video
    • ABC juice recipe, Apple Beetroot Carrot juice
    • Microwave hot chocolate recipe | Single serving

    Pongal Recipes

    • Sakkarai pongal recipe (Sweet pongal recipe)
    • Vellai pongal recipe, Creamy rich paal pongal
    • Ezhukari kootu recipe,  For Thiruvathirai, Pongal
    • Ven pongal | Ghee pongal recipe | How to make ven pongal

    Footer

    ↑ back to top

    Links

    • Privacy Policy
    • FAQ

    Also from Rakskitchen

    • Rakskitchen Tamil

    Contact

    • [email protected]

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Rakskitchen