Vysya's Delicious Recipes -Dosa Corner


Monday, May 13, 2013

Kambu adai(pearl Millet) - Bajra adai - Sajjalu adai - Sajje Adai

Bajra adai(kambu adai) is simple and  very healthy adai.Eating bajra provides us with disease fighting phytochemicals that lower cholesterol, antioxidants, plenty of fibre, folate, iron, magnesium, copper, zinc, vitamins-E and B-complex, thiamine, riboflavin and niacin.Now we learn to make kambu adai.  


Bajra(pearl Millet)/kambu -  1 cup.
idli rice - 1 cup.
toor dal - 1/2 cup.
poha - handful.
red chillies - 10.
tamarind - small goosebery size.
cumin seeds - 1/2 tsp.
pepper seeds - 40 seeds  
salt - for taste.
hing - generous pinch
curry leaves - 10.
coconut - 4 tbsp.
  • soak idli rice,  toor dal  and poha to gether for 4 to 5 hrs.
  • soak kambu(pearl millet) seperately for 4 to 5 hrs.


  • Grind soaked idli rice,toor dal,poha  and kambu together  along with that, add all other  items mentioned  in ingredients section such as red chillies,hing,cumin,pepper seeds,salt,tamarind,coconut,  together to a  fine batter with needed water.
  • Fermentation is not necessary. consistency should be some what moderate, like adai batter.you can prepare this  adai instantly.

  • Heat the tawa/griddle, take a ladle full of batter and spread it in the centre like circular disc as we prepare normal adai.drizzle some oil over it.toast it until both the sides are cooked.Then remove from tawa and serve hot.



Keerthanasudarshan said...

i prepared Kambu adai, it is very tasty. Thank you.

Anonymous said...

Can we use this flour next day lik we use dosa batter?