Kambu adai / pearl millet adai

Kambu or pearl millet or bajra is high in protein as compared to other millets. It is rich in folate, potassium, magnesium, copper, zinc and vitamin E and B-complex. It is rich in calcium and iron too. Bajra helps maintain cardiovascular health and helps reduce acidity problems. I prepared adai dosai with this precious millet, it was crispy and tasty.

Ingredients:

3/4 cup – Kambu / pearl millet
3/4 cup – Idly rice
1/2 cup – Whole black gram (without skin) / Ulunthu
2 pinches – Fenugreek seeds
Salt as needed

Seasonings:

1 no – Onion (chopped finely)
1/2 tsp – Cumin seeds
1/4 tsp – Pepper powder (freshly ground)
1 tbsp – Curry leaves (chopped finely)
1 tbsp – Coriander leaves (chopped finely)
1 pinch – Asafoetida

Preparation method:

Wash and soak kambu / pearl millet, idly rice and whole black gram (without skin) each separately for up to 6 hrs or over night.
Grind whole black gram in a mixer grinder to a smooth paste, set aside.Then grind idly rice to a smooth paste followed by kambu / pearl millet. Set aside.
Mix everything well together along with required salt. Consistency of batter should not be too thick or too thin(It should be like our regular idly batter consistency). Ferment this flour for at least 5 to 6 hours or until well fermented.
Now add chopped onion, cumin seeds, pepper powder, curry leaves, coriander leaves and a pinch asafoetida, mix well.
Heat a dosa tawa and spread the batter like we make for adai dosai. Drizzle oil and cook on both the sides till golden brown.Serve hot with coconut or spicy tomato chutney.

Notes:

If you are not using this batter immediately after fermentation, then store it in the refrigerator for latter use.
Most important thing is do not ferment this batter for overnight. kambu/ pearl millet batter takes very less time to ferment than our regular idly batter. So it is better to check the batter after 4 hrs.