|Kambu (Pearl Millet)||1 cup|
|Channa dhal||¼ cup|
|Thoor dhal||¼ cup|
- 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.