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Photo of Bajra Adai by Krithika Chandrasekaran at BetterButter

Bajra Adai

Krithika Chandrasekaran
0 minutes
Prep Time
30 minutes
Cook Time
4 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
  • Everyday
  • Tamil Nadu
  • Frying
  • Main Dish
  • Healthy

Ingredients Serving: 4

  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. Green chilli - 1
  8. ginger - 1
  9. Curry leaves - a few
  10. asafoetida powder (Hing) - to taste
  11. salt 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 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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