### TranslatedIngredients: 1 cup Foxtail Millet,1/2 cup Arhar dal (Split Toor Dal),1/2 cup Yellow Moong Dal (Split),1/2 cup Chana dal (Bengal Gram Dal),2 Dry Red Chillies,1 cup Spinach - roughly chopped,2 Green Chillies,1 teaspoon Fennel seeds (Saunf),Sunflower Oil - to make adai,Salt - to taste ### PrepTimeInMins: 240 ### CookTimeInMins: 10 ### TotalTimeInMins: 250 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: South Indian Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To begin making Foxtail Millet Paruppu Adai With Keerai Recipe, wash and soak the foxtail millets for 4 hours.Likewise, wash and soak all the dals separately for 4 hours along with the red chilies.Once the foxtail millets and dals are soaked well, drain the water out and first grind the foxtail millets using a mixer grinder to a little course paste adding little water at a time. Keep it in a bowl.Add in the soaked dals, red chilies and fennel seeds to the mixer jar and grind it to a smooth paste adding little water and remove it in the same bowl of foxtail millets.Mix the ground mixture thoroughly, season with salt and whisky well. The base batter for the adai is ready.To this add the roughly chopped spinach leaves, green chilies and mix well.Heat a skillet on medium heat, brush it with a little oil. Once it is hot enough pour a ladle full of the adai batter and in a circular motion make crepes, pour a teaspoon of oil on its sides and let the bottom cook for a minute.Once the bottom is cooked well and turns crispy, flip the adai and let the other side also cook well for another minute or two.Remove it in a plate and proceed to make the rest of the adai's with the leftover batter.Serve the Foxtail Millet Paruppu Adai With Keerai Recipe for a healthy breakfast along with Karuveppilai Chutney Podi and Tomato Onion Chutney.
