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Kambu (Bajra) Adai (Pearl Millet Pancakes)

Kambu_Bajra_Adai_Pearl_Millet_Pancake_1 We should be proud that India is first in production of pearl millet. Pearl millet can be used to make nice pancakes or adai. Here in Kambu Adai, I used pearl millet instead of rice to make it more tastier. This adai is also a balanced food as legumes are added in adai.

Pearl millet is known as Kambu in Tamil and as Bajra in Hindi. My family enjoys this crisp, colorful, tasty Kambu Adai.


  • Pearl millet – 2 cup
  • Rice – ½ cup
  • Toor dal – ½ cup
  • Bengal gram – ½ cup
  • Urad dal and green gram split – ¼ cup each
  • Onion – 2 no
  • Green chilli – 2 no
  • Red chilli – 6 no
  • Garlic cloves – 4 no
  • Ginger – small piece
  • Fennel seeds – 2 teaspoon
  • Turmeric powder – ½ teaspoon
  • Curry leaves – few
  • Salt – as per taste
  • Oil – for making adai

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  • Soak pearl millet with rice; soak toor dal with Bengal gram; soak urad dal with green gram split; soak all the three sets in separate containers for 6 hours.
  • Chop onion, green chilli, ginger and garlic; in a mixi jar add red chilli, green chilli, ginger, garlic, half of fennel seeds and salt; grind for few seconds.

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  • Add washed pearl millet and rice; grind to rava consistency and remove.

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  • Add Bengal gram, toor dal and grind coarsely.

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  • Add this with pearl millet paste; wash, drain, add urad dal and green gram in the pearl millet paste; add chopped onion, curry leaves, remaining one teaspoon fennel seed and turmeric powder with pearl millet paste; mix well, add some water and make a batter (like idli batter).

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  • Heat a skillet, pour one ladle of adai batter, spread and sprinkle some oil; when cooked, turn and cook the other side also till crisp; repeat for remaining batter also.

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  • Serve hot with chutney.



  • No need to grind soaked urad dal and green gram.

{ 10 comments… add one }

  • pavithra April 20, 2010, 9:17 am

    I love kambu adai… my fav one too , but we do slightly different. Looks yummy and making me hungry now.

  • Sushma Mallya April 20, 2010, 10:56 am

    Different and nice adai

  • Priya April 20, 2010, 12:34 pm

    Wat a healthy and nutritious adai, looks fantastic..

  • Jyoti V April 20, 2010, 11:51 pm

    Nice adai..sound super healthy!

  • PJ April 21, 2010, 9:25 pm

    very nice bajra adai.. yes, bajra is such a healthy grain. we all should be using it more often in our cooking.

  • Usha April 25, 2010, 5:24 am

    I tried this recipe. Loved it. You have a very nice blog. I have learnt quite a few new recipes ( some I have never heard – like thalippu vengaya vadagam). Thank you.

  • CM August 27, 2011, 9:46 am

    you don’t ferment the dough? please email the answer.

  • CM August 27, 2011, 9:47 am

    please explain why you don’t need to ferment the dough.

  • Kamala August 27, 2011, 9:58 am

    @ CM
    Fermenting is your choice.
    I don’t ferment the dough to prepare ‘adai – pancake’. However I do refrigerate the left over dough for later use. During this break some fermentation takes place.

  • Ramesh March 14, 2012, 7:06 pm

    Searching for Kambu Adai after reading about that in Sivakamiyin Sabatham :)

    Very useful article, I will try it soon!

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