Kambu Adai (Bajra Adai / Pearl Millet Adai)

Today's recipe is healthy Kambu Adai. Kambu is one of the best millets for Diabetic people. It helps in Bone development in kids. It helps in weight loss  and its good for heart health too.. Hence its a highly recommended Millet for the whole family.

This Adai needs no fermentation also. Try this awesome Adai recipe to lead a healthy lifestyle!!

Makes : Around 25 Adai

Preparation Time : 10 minutes+ Soaking time & Grinding time.

Ingredients:

Kambu                      - 1 cup (Bajra / Pearl Millet)
Raw Rice                  - 1/2 cup (Pacharisi)
Toor Dal                   - 1/4 cup (Thuvaram Parupu)
Channa Dal               - 1/4 cup (Kadalai Parupu)
Urad Dal                    - 1/4 cup (Uluntham Parupu)
Red Chili                   - 2
Coriander Seeds        - 1/4 tsp (Malli)
Cumin Seeds             - 1/4 tsp (Seeragam)
Black Pepper             - 6 to 8 (Milagu)
Big Onion                  -1
Curry Leaves             - few
Salt                            - As required
Gingely Oil               - For making Adai

Procedure:

• Soak Kambu, Raw rice, Toor dal, Channa Dal and urad dal together for 2 hours. Chop Big onion and curry leaves finely.
• After 2 hours, take a mixer- grinder. Grind Red chili, Coriander seeds, Black pepper and cumin seeds for a while and after that add everything which we have soaked before.
• Grind everything together along with little salt. Add also chopped onions and curry leaves to the batter.
• Heat a dosai pan. Spray little oil to it. Add batter to the pan and expand it. Apply oil to it. Once your adai is done on both sides remove from the pan and serve it hot.
• Enjoy it with sambar and Chutney Of Your Choice.

Murunga Keerai Adai (Drumstick Leaves Adai)

Murungai Keerai Adai (Drumstick Leaves Adai)

We can't list out the benefits of murungai Keerai as it has innumerable benefits.. It increases appetite, helps to reduce diarrhea, and it also reduces blood sugar level..

It was a very difficult task for me to make my husband eat  Murungai keerai.. Tried this adai for the first time.. He din't even know that i have added  murungai keerai.. He has thought that it was just curry leaves... yeah!! Mission accomplished!! .. From then ,started packing a big bunch of keerai when ever we visit our native... Here is that amazing recipe.. And one more advantage.. You needn't ferment the batter.. You can start cooking adai as soon as you grind the batter..

Ingredients:  ( Makes around 18 Adais)

To Soak:

Paccharisi                 -  2 cups    ( Raw rice)

Pulungal Arisi          -  2 cups    (Boiled Rice)

Kadalai  Parupu        -  3/4 cup  (Channa Dal)

Thuvaram Parupu     - 1/2 cup   ( Toor Dal)

Pasi Parupu               - a handful(Moong Dal)

Javvarisi                    - a handful(Sago Seeds)

Things to be grinded with:

Red Chillies             - 2

Kothamalli Seeds     - 2 tsp   (Malli)

Seeragam                 - 1 tsp    (Cumin Seeds)

Sombu                      - 1 tsp    (Fennel Seeds)

Milagu                      - 1 tsp    (Pepper)

Garlic Pods               - 2

For Seasoning:

   Oil                        - As required

Mustard Seeds        - 1 tsp

Urad Dal                 - 1 tsp

Channa Dal            - 1 tsp

Big Onion              -1

Drum Stick Leaves - 2 handful

Coriander Leaves   - few

Curry Leaves          - few

Salt                          - As required

Procedure:

• Soak everything under the title 'to soak' for atleast 2 - 3 hrs.
• Then grind it along with the things under the title 'Things to be grinded with'.
• Heat oil in  a pan.  Add everything under ' for sesoning'.. Its enough to saute murungai keerai just for 2-3 minutes. After that pour the sesoning in the batter.. No need to ferment the batter.. you can start preparing adai immediately.
• Heat a dosai pan.. Grease it with oil.. add the batter to the pan and expand it like adai.. Apply oil to it.. Once both sides are done, remove from the flame and serve it!!!
• I am serving adai with Coconut Chutney