Classic South Indian dish gets a millet makeover!
Soak the millet and dal together for 8 hours
Drain the water and grind the mixture in batches using tomato instead of water.
To one of the batch add ginger while grinding. Sprinkle a little water while grinding if needed
Remove the ground batter into a vessel and add salt, asafoetida powder and cumin seeds. Mix well
Heat a griddle / tawa and prepare adai as usual.
Serve hot with a side of your choice.