Kambu adai

Adai is a multi-dal dosa. Recently, I got the fancy to try out some unconventional cereals in my food (for their nutritive goodness) and bought some bajra/pearl millet/kambu. My mother who had never seen kambu herself, suggested that we should try kambu adai, by just replacing rice with kambu in the regular adai recipe. It turned out pretty good.

Ingredients:

1. Kambu/Bajra - 1 cup
2. Toor dal - 1/4 cup
3. Chana dal - 1/4 cup
4. Urad dal - 1/4 cup (or even less)
5. Moong dal - 1/4 cup
6. Asafoetida - 1/2 inch piece
7. Curry leaves - 10
8. Red chillies - 2 or 3 ( you can 2 green chillies and 1 red chilli also)
9. Salt - to taste
10. Oil (preferably coconut oil) - for making adai

Procedure:

1. Soak the kambu and all 4 dals in water for 2-3 hours. I sometimes reduce the amount of chana dal and increase toor and moong dal.
2. Grind them with asafoetida, chillies, curry leaves and salt to make a batter. Do not add water initially. Add water slowly and adjust the amount to achieve batter consistency. The batter will not be as smooth as dosa batter, will be coarse, yet will be ok to flow when poured from a ladle.
3. On a tawa, pour one ladle of the batter and spread like dosas. Roast on one side on high flame by pouring a tsp. of oil on the sides. After a minute, turn over and cook on the other side for around 30 seconds on low flame. Remove and serve hot as and when you prepare with a piece of jaggery, butter or with avial or red chutney.