Varagu Adai is a savoury, protein-rich pancake made with Varagu flour (Kodo millet flour) and a combination of lentils. It's a healthy and gluten-free alternative to traditional adai, making for a great breakfast or snack. 

 Ingredients:

• 1 cup Varagu flour (Kodo millet flour)
• 1/4 cup toor dal (yellow pigeon peas)
• 1/4 cup urad dal (black gram)
• 1/4 cup chana dal (split chickpeas)
• 1-2 green chilies (chopped)
• 1 small onion (finely chopped)
• 1-2 tbsp grated coconut (optional)
• 1/4 tsp cumin seeds
• 1/4 tsp asafoetida (hing)
• 1/4 tsp turmeric powder
•  Salt to taste
• Water (as needed)
•  Oil for frying                                          

 Instructions:

• Soak Lentils: Soak toor dal, urad dal, and chana dal for 2-3 hours.
• Grind Batter: Grind soaked dals with green chilies, cumin, turmeric, and salt into a coarse batter.
• Mix: Add Varagu flour, onion, and mix. Adjust water to form a thick batter.
• Cook: Heat a pan, grease with oil. Spread batter into a circle, cook until golden on both sides.
• Serve: Serve hot with chutney or sambar.

Enjoy your Varagu Adai!              

Notes:

• Consistency: Ensure the batter is thick enough to hold shape. If it's too thin, the adai won't hold together while cooking.
• Crispiness: Adding a little rice to the batter helps make the adai crispier, though it's optional. You can skip it if you prefer a more millet-forward taste.
• Flavour Variations: You can add other vegetables like grated carrots or chopped spinach to the batter for extra flavour and nutrition.
• Fermentation: If you want a more fermented flavour, you can let the batter rest for 1-2 hours before making the adai. However, fermentation is optional .