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
- 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.
- Add washed pearl millet and rice; grind to rava consistency and remove.
- Add Bengal gram, toor dal and grind coarsely.
- 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).
- 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.
- Serve hot with chutney.
- No need to grind soaked urad dal and green gram.