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Bajra (Pearl Millet) Adai – Lentil Pancakes for "MAITRI"

Posted By Vardhini On May 24, 2011 @ 5:11 am In Breakfast,Healthy Recipes,Indian | 44 Comments

Have you recently seen the word “MAITRI” floating around? It is basically a food chain where a mystery ingredient is exchanged among foodies, who then use it to cook and post their recipe. Sounds fun right. I emailed Priya and was matched the next day itself. So what are you waiting for? Hop on to Priya or Reshmi‘s blog and join the fun.

I was matched with Pavani of Cooks-Hideout and was waiting for the mystery ingredient to arrive with lots of excitement. Finally, the day came and I was sweetly surprised by what Pavani had sent. Take a look friends.

Along with the mystery ingredient there was a cute note and a pair of salad servers. Thanks Pavani. The note added a personalized touch to the contents and the salad servers are really cute. Did anybody guess what the mystery ingredient is from the picture? Well I was wrong the first time, but was on track the second time. Time to reveal .. it is bajra or pearl millet.

Next was the brainstorming session of what to cook with it. My mom had never used it and she was not able to help. But thanks to the blogging world I found a recipe for bajra adai at CookAtEase. I just made a few changes, but most of it is the same.

1 cup bajra or pearl millet
1/4 cup idli rice
1/4 cup toor dal
1/4 cup channa dal
1/4 cup urad dal and green gram dal combined
1 medium onion
2 green chillies
2 red chillies
small piece of ginger
1 tsp fennel
1 tsp cumin seeds
1/2 tsp turmeric
Curry leaves

Soak bajra with rice; soak toor dal and channa dal together; soak urad dal and green gram dal together for around 6 hours.

Grind red chillies, green chillies, ginger and fennel seeds coarsely.

To the above mixture add the soaked bajra and rice and grind.

Remove contents from mixie. Add soaked channa dal and toor dal and grind.

Lets mix the stuff together. First take the rice-bajra mix in a bowl. Add the channa dal-toor dal mix to it. Next add onions, curry leaves and cumin seeds.

Next add turmeric powder, salt and the soaked urad dal-green gram dal mix. No need to grind the urad-green gram dal.

Add water and make a batter of adai consistency.

Pour a ladle of the batter on a hot tawa. Add oil around the edges and on top.
After a couple of minutes flip over. Adai generally takes longer to cook compared with dosai.
That is all to it. Healthy bajra adai ready to be served. We had it with homemade tomato pickle and idli podi. The urad dal and green gram dal added the extra crunch to the adai.
1. Grind everything coarsely and not into a fine paste.
Sending this to Aipi’s Bookmarked recipes event.

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