Our ancestors used to eat kambu or bajra and they stayed very healthy. Kambu is known as pearl millet in english and it is very good for our health. Pearl millet is a rich source of phosphorus, which plays an important part in the structure of body cells.
Recent studies have proven that regular consumption of kambu help in preventing gallstones in women. They contain insoluble fibers which not only speed up intestinal transit time but also reduce the secretion of bile acids. Pearl millets are known to increase insulin sensitivity and lower the level of triglycerides.
|Bajra||– 3 cups heaped|
|Ured dhal white||– 1 cup heaped|
|Salt||– as needed|
|Oil||– for greasing|
- Wash kambu and dhal and soak them together for 3 hours.
- Put them in a grinder and grind nicely.
- When you touch and see the flour it should be very fine.
- Put salt and add more water to the required consistency and mix well.
- Keep it in a large vessel with more space above it so that the flour will rise above and close with a lid.
- Let it ferment for about 12 to 15 hours.
- Next day grease the idly plates with oil and steam the idlies for 10 minutes.
- Healthy jowar idly is ready to be served.
- Serve hot with coconut chutney or tomato chutney.