Tuesday, November 26, 2013

Kambu Adai

A nutritious protein packed adai which is made using kambu(Bajra) and a mixture of dhals along with little raw rice.It tastes great with jaggery /Avial or any chutney.

Kambu adai


¾ cup
Toor dhal
½ cup
Channa dhal
½ cup
Raw rice
¼ cup
Green chilli
Red chilli
A small piece
Curry leaves and coriander leaves
As needed


adai batter

Kambu adai

Kambu adai

  • Soak kambu overnight with enough water.
  • Soak Toor dhal,channa dhal together with asafoetida and red chilli.(For 2 hours)
  • Soak rice seperately.(For 2 hours)
  • Grind the kambu first seperately to a fine paste,now add the raw rice and grind them together and transfer to a bowl.
  • Grind the dhals along with the chillies to a coarse paste and add to the kambu mixture.
  • Add the required salt and mix well with your hands.
  • Allow it to ferment for atleast 8 hrs.
  • Before making the adai,add finely chopped onion,curry leaves and coriander leaves and mix well.
  • Heat a tawa, pour some batter and spread it on the tawa.It should be thick than the regular dosa.
  • Drizzle little oil and cook till both the sides are golden in colour.
  • Serve hot with little butter and I served with jaggery.
  • I was not sure of the soaking time for Kambu and hence soaked it overnight.If you know that it needs less soaking time you can soak it while soaking the dhal and rice.
  • You can grind the batter in the morning and prepare the adai for dinner.


  1. Kambu is new to me and not sure if its available over here. Yet I have to agree that its certainly power packed with protein.

  2. protein packed and filling adai....looks yummy

  3. Adai looks wonderful.. Hope to try it someday.. Thanks for sharing Gayathri :-)

  4. its an interesting and healthy option for breakfast....

  5. Adai looks fabulous, I have tried using ragi flour, I think kambu should taste even better..


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