Pearl Millet Adai or Kambu Adai
  • Oct 05, 2020
  • Category: Recipes
  • Comment: 1

Kambu or foxtail millet is one of the traditional grain cultivated in India and part of cuisine for ages, especially Tamil Nadu. Foods prepared with kambu are rich in phytochemicals that lower cholesterol, antioxidants, plenty of fibre, folate, iron, magnesium, copper, zinc, vitamins-E and B-complex, thiamine, riboflavin and niacin. This recipe is prepared with Daivik’s certified-organic kambu.


  • Daivik’s organic pearl millet: 1 cup
  • Idli rice: 1 cup
  • Toor dal: ½ cup
  • Poha: as needed
  • Red chilies: 10
  • Tamarind: size of a small ball
  • Cumin seeds: ½ tsp
  • Pepper seeds: 40
  • Salt: as needed
  • Asafoetida: a pinch
  • Curry leaves: 10
  • Coconut: 4 tbsp


Step 1: Soak idli rice, toor dal and poha together for 4 to 5 hrs and soak kambu(pearl millet) seperately for 4 to 5 hrs.

Step 2: Grind soaked idli rice, toor dal, poha and kambu together along with that, add all other items mentioned in ingredients section such as red chillies, asafoetida, cumin, pepper seeds, salt, tamarind, coconut, together to a fine batter with needed water.

Step 3: Fermentation is not necessary. Consistency should be moderate, like adai batter.

Step 4: Heat the tawa/griddle, take a ladle full of batter and spread it on the centre like circular disc as we prepare normal adai. Drizzle some oil over it. Toast it until both the sides are cooked, remove from tawa and serve hot.

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maqujaak June 07, 2021 – Obuhore Iqewiq

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