Kambu adai | Pearl millet adai | Crispy bajra adai dosa

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 adai