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.
Ingredients
Bajra(pearl Millet)/kambu - 1 cup.
idli rice - 1 cup.
toor dal - 1/2 cup.
poha - handful.
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.
Preparation
Method
salt - for taste.
hing - generous pinch
curry leaves - 10.
coconut - 4 tbsp.
Preparation
- soak idli rice, toor dal and poha to gether for 4 to 5 hrs.
- soak kambu(pearl millet) seperately for 4 to 5 hrs.
Method
- 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.
- Also visit my sajjalu paddu(bajra paniyaram),and dosa &adai varieties
2 comments:
i prepared Kambu adai, it is very tasty. Thank you.
Can we use this flour next day lik we use dosa batter?
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