We usually make adai with rice and dhals. for a change I have tried making adai using Kambu and mixed dhals. Kambu is also known by other names Bajra and Pearl Millet. Bajra is rich in essential compounds like protein, fibre, phosphorous, magnesium and iron. Pearl millet helps to control diabetes as it is rich in fibre content. It contains phyto chemical, which is called phytic acid believed to increase cholesterol metabolism which also stabilises the level of cholesterol in our body.
Bajra is a rich source of insoluble fibre that aids digestion and also reduces secretion of bile acids and is linked to a lowered risk of gallstone formation. Pearl millets supply ample amount of iron which is helpful in treating anemic conditions. It contains about 8mg of iron and 3 mg of zinc per 100 grams which is good to increase hemoglobin levels in body. Gluten free Bajra is excellent food for people suffering from Celiac disease. In celiac disease, people show allergic reaction to gluten in intestine. It is believed to be the only grain which retains its alkaline properties even after cooking.
Kambu / Bajra / Pearl Millet Adai
- Kambu / Bajra - 2 cups
- Channa Dhal - 1/2 cup
- Toor Dhal - ¼ cup
- Moong Dhal - ¼ cup
- Ured Dhal - ¼ cup
- Red Chillies - 4
- Salt - as needed
- Chopped Onions - 1 cup optional
- Soak bajra and all dhals together for 4 hours.
- Soak the red chillies separately in little water.
- Now grind all the ingredients together to a smooth batter in a grinder.
- At last add salt and mix well.
- Remove the batter from the grinder and add the chopped onions and mix well.
- Now make thick dosas by putting enough oil on both sides.
- Serve hot with tomato chutney or onion chutney.