Ingredients: 1 Banana flower (Vazhaipoo) – cleaned and chopped,1 Onion – chopped,1 teaspoon Turmeric powder (Haldi),Salt – to taste,1/4 cup White Urad Dal (Split),1/4 cup Arhar dal (Split Toor Dal),1/4 cup Chana dal (Bengal Gram Dal),1 cup Bajra (seeds),1 tablespoon Whole Black Pepper Corns,3 sprig Curry leaves

Time in minutes: 210 Servings: 6 Course: South Indian Breakfast Diet: Diabetic Friendly

Instructions: To begin making the Vazhaipoo Bajra Adai Recipe, soak the dals and millet in water for at least 3 hours.Once the dals are soaked, grind them along with pepper and curry leaves to a coarse batter by adding little bit of water.The batter must be the same consistency of a dosa batter and not too runny. Once all of it is ground keep, stir in the salt and keep the Bajra adai batter aside aside.Move ahead to clean the banana flower, take out the petals first and you will notice small white florets at the bottom, pluck them out.Keep a container with buttermilk ready in order to add the used florets. From each banana floret, the stamen (kaalan) and the thin white colored cover portions must be removed and should be soaked in the buttermilk.Once u have done removing all the florets, drain the buttermilk and chop the florets into small pieces.Heat a kadai with oil, add onions and saute till they turn translucent. Add chopped florets, sprinkle with salt and turmeric and saute until the florets are cooked.Add these sautéed Banana Flower into the Bajra Adai batter and mix well to combine.Heat a dosa tawa, once it becomes hot, use a ladle to take little batter and pour it in the center and spread it in concentric circles with the back ladle to form a thin Adai.Drizzle oil around the Banana Flower Bajra Adai cook until the Adai is crisp and golden brown on both sides.Serve the Vazhaipoo Bajra Adai Recipe along with Coconut chutney and Sambar to make it a wholesome high protein meal.