A very healthy and tasty adai!
I make Kambu adai very often at home as it is very good for health. I wanted to take pictures all the time when I make it, but somehow I miss it every time. This time I made sure to take pictures as much as I could and here I am with the tasty Kambu Adai recipe. Try it out and you will like it. It is not difficult at all.
Beginners, you may refer “How to buy and store toor dal?” as a quick reference.
Kambu (Pearl Millet) – 1 cup
Channa dal(Kadalai paruppu) – 1/4 cup
Toor dal(Thuvaram paruppu) – 1/4 cup
Urad dal(Ulutham paruppu) – 1/2 cup
Small Onions (finely chopped) – 7 nos.
Red chillies – 2nos.
Saunf Powder (sombu thool) – little (optional)
Coriander Leaves (finely chopped) – 1/4 cup
Curry leaves(Karuvepillai) (finely chopped) – 1/4 cup
Asafoetida (Perungayam) – a pinch
Salt – as desired
Gingelly Oil – as desired
Note. The ingredients shown will vary with the original quantity.
2. Drain the water and add a pinch of asafoetida and red chillies and grind it coarsely. Add little water if necessary.
3. Finely chop the onions, curry leaves and coriander leaves.
4. Add saunf powder (sombu thool), chopped onion, curry leaves, coriander leaves, and salt to the batter and stir well.
5. Heat a dosa pan. Take a ladle full of batter and spread it in a round shape. Apply oil on the sides of the adai. When adai is cooked on one side, flip it over and then cook on the other side too.
Now, Kambu Adai is ready!
- Do not grind the batter finely.
- Once you spread the batter into round shape, you can add chopped onions on top of it and then carefully flip it over when one side of the adai is cooked. You can also fry the onions separately and add it to the adai when one of its side is getting cooked. Fried onions gives a good flavor compared to the raw onions.
What is the difference between Kambu Adai and Kambu Dosa?
Kambu Dosa – Have to ferment the batter overnight.
Kambu Adai – Batter can be used instantly to make adai. No fermentation is needed.