Kambu adai | Pearl millet adai | Crispy bajra adai dosa


Kambu adai


Cuisine Style: Ancient Tamil Nadu, South India | Cooking Time:15 minutes | To Serve: 4 | Type: Breakfast, dinner

Ingredients

  • Kambu [Pearl millet, bajra] – 1 cup
  • Toor dal – ¼ cup
  • Bengal gram – ¼ cup
  • Moong dal – ¼ cup
  • Idli rice – ½ cup
  • Dry red chilli -3
  • Cumin seeds – 1 tbsp
  • Curry leaves – 2 springs
  • Onion - 1 [finely chopped]
  • Coconut - 3 tbsp [grated]
  • Salt to taste
  • Oil – 2 tbsp
  • Water as needed

Preparation Method

  • Soak pearl millet, toor dal, moong dal, bengal gram, and idli rice overnight or 5 hours. Then drain water
  • Put ingredients in a grinder or mixer jar then coarsely grind with cumin seeds, dry red chilli & water.
  • In a bowl add ground mixture,curry leaves, onion, coconut & salt mix well.
  • Heat iron dosa tawa sprinkle 1 tbsp of oil then pour batter &shape.
  • Cover lid & cook both sides for 5 min.
  • Then serve hot with chutney, avial or grated jaggery

Kambu bajra adaikambu bajra adai


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