Bajra Adai | How to make Bajra Adai

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By Krithika 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.

The delicious and mouthwatering Bajra Adai is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Bajra Adai is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Bajra Adai. Krithika Chandrasekaran shared Bajra Adai recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Bajra Adai. Try this delicious Bajra Adai recipe at home and surprise your family and friends. You can connect with the Krithika Chandrasekaran of Bajra Adai by commenting on the page. In case you have any questions around the ingredients or cooking process. The Bajra Adai can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Bajra Adai with other users

  • 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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