Authentic Banana Blossom Adai Recipe – Proso Millet & Dal Pancakes

Last Updated on 2 months by Neha Deshmukh

Authentic Banana Blossom Adai Recipe – Proso Millet & Dal Pancakes

Hey everyone! Today, I’m so excited to share a recipe that’s close to my heart – Banana Blossom Adai. It’s a dish my grandmother used to make, and it’s packed with flavour and nutrition. It’s a little bit of work, but trust me, the result is so worth it. These aren’t your average pancakes; they’re a savoury, wholesome treat that’s perfect for breakfast, lunch, or even a light dinner.

Why You’ll Love This Recipe

This Banana Blossom Adai is a fantastic way to incorporate some seriously good-for-you ingredients into your diet. It’s a beautiful blend of textures and tastes – slightly crunchy from the millet, soft from the dals, and with a subtle floral note from the banana blossom. Plus, it’s naturally gluten-free and can easily be made vegan! It’s a truly satisfying and unique dish.

Ingredients

Here’s what you’ll need to make these delicious adai:

• 1 cup Pani Varagu (Proso Millet)
• 2 cups chopped banana flower
• 1 cup chopped onion
• 5 red chillies
• 0.25 cup chana dal
• 0.25 cup toor dal
• 1 tablespoon moong dal
• 1 tablespoon urad dal
• 0.25 teaspoon asafoetida (hing)
• Salt to taste
• 1 sprig curry leaves

Ingredient Notes

Let’s talk about some of these ingredients – they’re what make this recipe special!

Pani Varagu (Proso Millet) – A Nutritional Powerhouse

Pani Varagu, or proso millet, is an ancient grain that’s incredibly good for you. It’s packed with protein, fibre, and essential minerals. You can usually find it at Indian grocery stores or online. (About 150g)

Banana Flower – Regional Variations & Preparation

Banana flower (also known as banana blossom) is a surprisingly versatile ingredient. It has a slightly bitter, artichoke-like flavour. Preparation is key – you need to clean it properly to remove the bracts and inner florets. I’ll share my cleaning method in the instructions! Different regions in India have different ways of using it, but this adai is a South Indian staple.

The Role of Dals (Chana Dal, Toor Dal, Moong Dal, Urad Dal)

The combination of dals adds protein and a lovely texture to the adai. Each dal brings something unique – chana dal for a slightly nutty flavour, toor dal for binding, moong dal for lightness, and urad dal for a bit of crispness. (Approx. 60g total)

Asafoetida (Hing) – Flavor & Digestive Benefits

Don’t skip the asafoetida! It adds a wonderful savoury depth and is known for its digestive properties. A little goes a long way, so 0.25 teaspoon is perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the proso millet, chana dal, toor dal, moong dal, and urad dal together in plenty of water for at least 3 hours. This softens them up for grinding.
2. Drain the soaked ingredients really well. This is important for the right batter consistency.
3. Now, grind the red chillies with a pinch of salt into a coarse paste. Then, add the drained soaked ingredients and grind everything together to a slightly coarse, rava-like texture. Don’t add water unless absolutely necessary – we want a thick batter.
4. Clean the banana blossom thoroughly. Remove the outer layers until you get to the tender inner florets. Chop these florets finely and grind them coarsely.
5. In a large bowl, combine the ground batter, coarsely ground banana blossom, chopped onion, curry leaves, and asafoetida. Add salt to taste. Mix everything well. Adjust the consistency with a little water if needed – it should be thick but spreadable.
6. Heat a griddle or flat pan over medium heat. Spread a ladleful of batter onto the hot griddle, forming a thick adai.
7. Cook the adai covered for about 3-4 minutes, or until the bottom is golden brown.
8. Flip the adai and cook the other side for another 3-4 minutes, until golden brown and cooked through.
9. Serve hot with your favourite chutney!

Expert Tips

• Grinding is Key: The texture of the batter is crucial. Don’t over-grind it – a slightly coarse texture is what you’re aiming for.
• Banana Blossom Prep: To prevent discolouration of the banana blossom, soak it in water with a little lemon juice after chopping.
• Griddle Temperature: Medium heat is best. If the griddle is too hot, the adai will burn before it cooks through.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your chutney is also vegan-friendly.
• Gluten-Free Confirmation: Yes, this recipe is completely gluten-free, thanks to the use of proso millet and dals.
• Spice Level Adjustment: Adjust the number of red chillies to your liking. My family prefers a medium spice level, so 5 chillies is perfect for us.
• Festival Adaptations (e.g., Navaratri/Vrat): During fasting periods, you can skip the onion and garlic to make this a vrat-friendly dish.

Serving Suggestions

These adai are fantastic with coconut chutney – it’s a classic pairing! You can also serve them with tomato chutney, sambar, or even a dollop of yogurt. I personally love them with a spicy peanut chutney.

Storage Instructions

Leftover batter can be stored in the refrigerator for up to 2 days. It might thicken, so add a little water before using. Cooked adai can also be refrigerated and reheated, but they’re best enjoyed fresh.

FAQs

What is Pani Varagu and where can I find it?

Pani Varagu is proso millet, an ancient grain. You can find it at Indian grocery stores or online retailers.

Can I use a different type of dal in this recipe?

You can experiment with other dals, but the combination I’ve provided gives the best flavour and texture. Masoor dal (red lentils) could be a substitute for moong dal in a pinch.

How do I clean and prepare banana blossom?

It takes a little patience! Remove the outer purple bracts until you reach the tender inner florets. Then, remove the tiny florets and soak them in water with a little lemon juice to prevent discolouration.

Can this batter be made ahead of time?

Yes, you can make the batter ahead of time and store it in the refrigerator for up to 2 days.

What is the best chutney to serve with Banana Blossom Adai?

Coconut chutney is the classic choice, but tomato chutney or a spicy peanut chutney also work beautifully.

Is this recipe suitable for those with nut allergies?

Yes, this recipe does not contain nuts. However, always double-check the ingredients of any chutney you serve with it to ensure they are nut-free.