Go Back
+ servings
Print Recipe
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.
Prep Time20 mins
Cook Time20 mins
Soak time3 hrs
Total Time3 hrs 40 mins
Course: Breakfast
Cuisine: Indian
Servings: 12 Adai


  • Cast iron griddle


  • 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 as needed
  • 1 spring Curry leaves


  • 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.



  • 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.