Kambu adai/ Pearl millet adai/ Bajra adai is a traditional dish. Kambu is rich in protein and loaded with lots of vitamins and minerals. Consuming Kambu helps to reduce body weight, lower the risk of digestive disorders, blood pressure, heart disease etc. It’s a gluten free food, good for diabetics.

Millet grows in less water, withstand drought (varatchi) and can prevent itself from insect attack. So there is no need of pesticides hence comes under organic food.

Kambu adai is my choice for dinner, when I run out of batter for Dosai/Dosa or Idli. Kambu Adai is a healthy recipe even it can be served to kids as its rich protein content helps in muscle building in their body.

Menu: Dinner/ Breakfast
Preparation time: 2.15 hours
Cooking Time: 5 Mins

Ingredients:

Kambu /Bajra / Pearl Millet – 1 cup
Bengal Gram dal – ½ cup
Channa dal – ½ cup
Urad dal – ¼ cup
Red chillies – 3 to 4 nos
Small Onions – 5 nos
Ginger – ½ inch
Cumin seeds/ Jeera – 1 tsp
Oil – as required
Curry leaves – few
Asafoetida – a pinch
Salt – to taste.

Kambu-Adai-chutney-Ingredients

Method:

  • Wash thoroughly and soak Kambu for 2 hours.
  • Mix all the dal in a bowl and soak for 2 hours.
  • Peel onions, wash, chop and keep aside.
  • In a mixie jar first add Kambu grind it well.

millet-grind

dal-grind

  • After that add soaked dals, red chillies, ginger, asafoetida to the kambu and grind it coarsely.
  • Mix enough water to make a batter.
  • Transfer it to a bowl.
  • Add chopped onions, cumin seeds, chopped curry leaves, salt. Mix well.

millet-dosa-mix

  • Heat Kadaai / non stick tawa. Grease it with cooking oil.
  • Pour 1 ladle full of batter at the center of the tawa and make a big round as dosai making by circling the ladle outwards.
  • Sprinkle oil over it and on the sides.
  • Wait for two minutes till it’s cooked, then flip it for other side to cook.

cooking-little-millet-dosai

  • Adai should be golden brown in colour, cook till that time then only it will be fully cooked. But don’t burn it.
  • Taste well when served hot with Coconut Chutney & Onion Chutney

Kambu-Adai-Pearl-Millet-Adai

Keynote:
Here i used refined oil but instead you can use gingelly oil for better taste.
If you don’t like red chillies you can add chopped green chillies to the batter.
It’s a dinner menu as it need 2 hours to soak and no need of any fermentation. But if you want to have it in breakfast then you can refrigerate the batter and use it in the morning.

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