Kambu (Bajra) Adai Dosai

Millets are the types of crops that farmers have after they come back from farming. Bajra or commonly known in Tamil as Kambu is a type  of millet crop that contains lots of fiber and gives you energy to work and prevents Type 2 diabetes. For those of you who don't know this crop, know it and for those who know the crop and don't know to cook it, here's your chance.

The small bowl on the left contains broken kambu (bajra).

Kambu (Bajra) Adai Dosai

Ingredients (Recipe for 6 to 7 dosas)

Boiled Rice - 1 cup (Idly rice or pulungal rice)

Kambu(Bajra) - ¾ cup (whole or broken)

Toor Dal - ¼ cup

Grated coconut - 3 tbsp

Green chilies - 3 or 4 numbers (as per taste)

Turmeric powder - 1 pinch

Pepper seeds - 1 tsp

Jeera - 1 tsp

Curry leaves - 4 to 5 numbers

Asafoetida - 1 pinch

Salt to taste

For the seasoning

Cooking Oil - 1 tsp
Mustard seeds -1 tsp
Curry leaves - 1 bunch

Asafetida one pinch

Preparation

Soak the boiled rice, broken kambu, toor dhal together over night or at least for 5 to 6 hours.

(If whole Kambu is only available, soak separately overnight).

Method

In a mixer jar add rice, kambu, toor dal and other ingredients listed above and grind coarsely.

Fry the items given for seasoning and add along with the dosa dough.

Make dosas immediately.

Not to be fermented. Keep the dough in refrigerator even if it is used after one hour. Fermentation process will spoil the taste of dosa.

Tips

If whole kambu is used, grind the kambu first for getting broken form and add rice, toor dal and other ingredients after.

Use less water while grinding the dough for making adai

Side dish preferable

Coconut chutney   or  Vegetable Aviyal in liquid form.