Kambu (Pearl Millet) Adai

Pearl millet is well adapted to production systems characterized by drought, low soil fertility, and high temperature. It performs well in soils with high salinity or low pH. Because of its tolerance to difficult growing conditions, it can be grown in areas where other cereal crops, such as maize or wheat, would not survive. Pearl millet grain is comparatively high in protein and has good amino acid balance. It is important trait for organic poultry production. (source : wiki)

I often make Kabu dosa and Kambu adai. The batter has to ferment overnight for Kambu dosai. You can make kambu adai instantly as soon as the batter is ready and it does not require fermentation.

Kambu Adai (Pearl Millet)

Kambu (Pearl Millet)1 cup
Channa dhal¼ cup
Thoor dhal¼ cup
Urdhal½ cup
Red chilli2
Curry leavesFew
HingA pinch
SaltTo taste


  • Soak Kambu, channa dhal, thoor dhal, urdhal mixture in water for about 2 hours
  • Drain the water and add a pinch of hing and red chilli and grind it in the mixer. Add water if required. Don’t grind it finely. It should be little coarse. Add curry leaves to the batter
  • Heat a tawa/griddle, take a ladle full of batter and pour in as adai… spray some oil and cook other side.
  • Kambu adai is ready. Serve hot with chutney.

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