Bajra Adai | How to make Bajra Adai

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ByKrithika Chandrasekaran
Created on 11th Oct 2015
  • Bajra Adai, How to make Bajra Adai

About Bajra Adai

Millets are power houses of nutrition, fibre and overall good health. Here's a twist to the traditional Adai, using the Pearl millet or Bajra.

Bajra Adai is a delicious dish which is liked by the people of every age group. Bajra Adai by Krithika Chandrasekaran is a step by step process by which you can learn how to make Bajra Adai at your home. It is an easy recipe which is best to understand for the beginners. Bajra Adai is a dish which comes from Tamil Nadu cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Bajra Adai takes few minute for the preparation and 30 minute for cooking. The aroma of this Bajra Adai make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Bajra Adai will be the best option for you. The flavor of Bajra Adai is unforgettable and you will enjoy each and every bite of this. Try this Bajra Adai at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People
Bajra Adai

Ingredients to make Bajra Adai

  • Pearl Millet (Bajra) - 1 cup
  • Raw rice - 1 cup
  • Black gram (Urad dal) - 1/4 cup
  • Bengal gram ( Chana dal) - 1/4 cup
  • Green gram (Moong dal) - 1/4 cup
  • Pigeon peas (Toor dal) - 1/4 cup
  • Green Chilli - 1
  • Ginger - 1
  • Curry leaves - a few
  • Asafoetida powder (Hing) - to taste
  • Salt to taste

How to make Bajra Adai

  1. Wash and soak the bajra and rice together for about an hour. Similarly, wash and soak the lentils (dals) separately for about 1 hour as well.
  2. In a mixer, grind together the green chili and ginger first. Once done, add the bajra-rice portion and grind to a smooth paste using enough, but not too much water.
  3. Now add the dals, salt, hing and curry leaves and grind coarsely, so the dals still remain visible in a semolina (rawa) consistency.
  4. Transfer this batter to a bowl and let it rest for about 10 minutes.
  5. Heat a tawa, add a little oil and pour a ladle-ful of batter. Cook till both sides are golden brown.
  6. Serve hot with desired accompaniment.

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