Adai Aviyal is a very popular recipe in TamilNadu. Conventional Adai is made with rice, lentils and spices. Adai is slightly thicker than dosa and will be crispy. Instead of rice in adai, we can add millets or Samba Wheat and make the adai more healthier. Here, in this recipe, I have used Kambu (Pearl millet) in place of rice. We first need to soak the millets and dals for about 2 hours and then grind it with spices to a coarse batter. Then we can  enrich the batter further with onions, drumstick leaves or any greens and also with coconut and curry leaves.
Tips for making Kambu Adai
- Coarse Batter : Adai batter should be coarse. We need to first grind the red chili to fine powder and then grind the millets and dals. This will ensure the batter is coarse. If we grind everything together, sometimes the red chili takes more time to grind resulting in smooth batter
- Adjust the spice level. Adai is slightly higher on the spice. Adjust the spice according to your spice level.
- Cook in low flame: Always cook the adai in low flame till the adai is golden color and becomes crispy.
- Additional Flavor:Â We can enhance the adai with coconut, drumstick leaves or other greens, onions, or mixed veggies
You can also try:
- Drumstick Leaves Adai
- Adai Aviyal
- Milagu Adai | Karthigai Deepam Adai
- Samba Godhumai Adai
- Thavala Adai
Recipe card for Kambu Adai
Kambu Adai | Pearl Millet Adai | Bajra Adai
Equipments Needed
- Tawa
Servings: 16 Adai
Calories: 124kcal
Kambu Adai | Pearl Millet Adai | Bajra Adai, a healthier version of adai compared to your conventional adai. Here we are not using any rice, instead, we are going to use millet and dals to make our adai batter. This Kambu ada is not only yummy but also so healthy complete meal
Print Recipe
Ingredients
- 1 Cup Kambu / Pearl Millet / Bajra 1 Cup - 250ml
- ½ Cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
- ¼ Cup Toor Dal (Pigeon pea)
- ¼ Cup Urad Dal
- 8 Red Chili
- 1 teaspoon Salt
- 1 Onion Finely Chopped
- Few Curry Leaves
Instructions
Soaking Process
- In a mixing bowl, add kambu, bengal gram, urad dal and toor dal and wash everything thoroughly.
- Add water to soak them all and let it soak for about 2 hours
Preparing Batter
- First, Take the red chili and salt in a mixer jar and grind it. We need coarse batter for adai. If we add everything together, then sometimes red chili takes more time to grind and it makes the batter smooth. Thats the reason we are gridning red chili first.
- Then drain water from the soaked ingredients and add the soaked and drained kambu, and dals to the mixer jar.
- Grind everything to a coarse paste
- Take the adai batter in a bowl. Add curry leave and chopped onions and give a good mix. Now Kambu Adai Batter is ready.
Making Adai
- Heat a tawa. Pour 1 ladle of adai batter and spread it to slighly thicker circle. The thickness of adai is slightly thicker than than dosa
- Pour a teaspoon of oil around the adai. Make a small hole in the center with the turner spatula and pour ¼ teaspoon of oil. Cook the adai in low-medium flame till it turns golden on the bottom side.
- Flip the adai and cook on the other side. Repeat the same steps till the batter is empty.
- Serve the healthy and delicious Kambu Adai (Pearl Millet Adai) with jaggery or Aviyal or any chutney of your choice.
Video
Notes
- We can grind the onions also along with the dals
- We can add chopped drumstick leaves to enrich and enhance the flavor
Nutritional Info
Nutrition Facts
Kambu Adai | Pearl Millet Adai | Bajra Adai
Amount Per Serving (1 Adai)
Calories 124
Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 14g5%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step Pictures:
SOAKING PROCESS
-
In a mixing bowl, add kambu, bengal gram, urad dal and toor dal and wash everything thoroughly.
-
Add water to soak them all and let it soak for about 2 hours
PREPARING BATTER
-
First, Take the red chili and salt in a mixer jar and grind it. We need coarse batter for adai. If we add everything together, then sometimes red chili takes more time to grind and it makes the batter smooth. Thats the reason we are gridning red chili first.
-
Then drain water from the soaked ingredients and add the soaked and drained kambu, and dals to the mixer jar.
-
Grind everything to a coarse paste
-
Take the adai batter in a bowl. Add curry leave and chopped onions and give a good mix. Now Kambu Adai Batter is ready.
MAKING ADAI
-
Heat a tawa. Pour 1 ladle of adai batter and spread it to slighly thicker circle. The thickness of adai is slightly thicker than than dosa
-
Pour a teaspoon of oil around the adai. Make a small hole in the center with the turner spatula and pour ¼ teaspoon of oil. Cook the adai in low-medium flame till it turns golden on the bottom side.
-
Flip the adai and cook on the other side. Repeat the same steps till the batter is empty.
-
Serve the healthy and delicious Kambu Adai (Pearl Millet Adai) with jaggery or Aviyal or any chutney of your choice.
