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Bajra Adai

Krithika Chandrasekaran
10 minutes
Prep Time
10 minutes
Cook Time
3 People
Read Instructions Save For Later


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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Tamil Nadu
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 3

  1. Pearl Millet (Bajra) - 1 cup
  2. Raw rice - 1 cup
  3. Black gram (Urad dal) - 1/4 cup
  4. Bengal gram ( Chana dal) - 1/4 cup
  5. Green gram (Moong dal) - 1/4 cup
  6. Pigeon peas (Toor dal) - 1/4 cup
  7. Salt to taste
  8. green chili - 1
  9. Ginger - 1" piece
  10. Curry leaves - a few
  11. Asafoetida powder (Hing) - to taste


  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 (optional to grind curry leaves, can be added later to the batter) and grind coarsely, so the dals still remain visible in a semolina (rawa) consistency.
  4. Transfer batter to a bowl and let rest for about 10 minutes. Heat a tawa, add a little oil and pour a ladle-ful of batter. Cook till both sides are golden brown. Serve hot with desired accompaniment.

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