Wednesday, February 11, 2015

Kambu Adai, Bajra ( Pearl Millet ) Adai

         Kambu/Bajra/Pearl Millet Adai, this is another easy recipe using millets, I have used bajra and a mixture of dals/lentils, but I have changed the flavors in this adai, I have used cumin and black pepper while grinding and lots of onions in the batter. The combination of the above three gives this adai a nice flavor and taste. It goes very well with coconut chutney or any chutney with a little coconut in it, try this out, the next time you are thinking of making adais..

Need To Have

  • Kambu/Bajra/Pearl Millet - 1 cup
  • Tuvar Dal/Split Pigeon Peas - 1/2 cup
  • Chana Dal/Gram Dal - 1/2 cup
  • Urad Dal/Husked Whole Black Gram - 1/4 cup
  • Dried Red Chillies - 2 - 4
  • Cumin Seeds - 2 teaspoons
  • Black Peppercorns - 2 teaspoons
  • Onion - 6 medium ones, chopped finely
  • Curry Leaves - 10 - 15. chopped roughly
  • Salt to taste


          Wash and soak the millets and the dals for at least 4 hours.

          Grind the dal with the cumin seeds and peppercorns into a coarse paste and remove. Grind the bajra with the red chillies into a smooth paste, mix both of them.

          Add the chopped onions, salt and curry leaves, mix it well, the batter should be slightly thick, at the same time, you should be able to spread it. Heat a pan, add a ladle or 2 of the batter, spread it as thin as possible, drizzle some oil, cover and cook on medium heat. When the bottom has started turning golden brown, flip and cook on the other side till you get brown spots, remove and serve it with some chutney.

If you don't like onions, you can also add some finely chopped cabbage instead.
Like all adais, it tastes best, right off the stove.
I have given chillies as 2 to 4, depending upon the spiciness of the chillies, use more or less.
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