Kambu thinai adai(pearl&foxtailmillet)


                Thinai (foxtail millet)                                                    ½ cup

                Kambu (pearl millet)                                                    ½ cup

                Idli rice                                                                            ½ cup

                Urad dal                                                                          2 tbsp

                Gram dal                                                                         ¼ cup

                Toor dal and moong dal together                              ¼ cup                        

                Ginger finely chopped                                                  1 tsp                                                                    

                Fennel seeds                                                                   1 tsp

                Red chilli                                                                          3 or 4 no

                Big onion finely chopped                                              1 no

                Coconut finely chopped                                                2 tbsp

                Curry leaves finely chopped                                         1 sprig

                Hing (perungayam)                                                         ½ tsp

                Turmeric powder                                                             ¼ tsp

                Required salt


1.       First wash and soak dal, idli rice and millet together for 2 to 3 hours.

2.       First coarsely grind ginger, fennel seeds and red chili. And then add soaked items. Grind coarsely with enough water.

3.       Add chopped onion, coconut, curry leaves, turmeric powder, hing and salt to the batter. Add enough water to make slightly thicker then dosa batter.

4.       Heat a dosa pan. Spread one ladle of batter evenly. Drizzle ½ tsp of oil. Cook both sides until crispy.

                                     Serve it with any chutney or vellam (jaggery)            

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