Bajra adai Recipe

Cooking Directions

• STEP 1.In a bowl, soak 1 cup of bajra flour, 1/4 cup of chana dal, 1/4 cup of toor dal, and 1/4 cup of moong dal in water for 2-3 hours.
• STEP 2.Drain the water and grind the soaked ingredients along with 2-3 green chilies, 1-inch piece of ginger, and salt to taste. Add water if needed to make a thick batter.
• STEP 3.Heat a tawa or griddle and pour a ladleful of the batter onto it. Spread it in a circular motion to form a pancake. Drizzle some oil around the edges.
• STEP 4.Cook the adai on medium heat until the bottom turns golden brown. Flip it over and cook the other side as well.
• STEP 5.Serve hot with coconut chutney or sambar.
• STEP 6.Store any leftover adai in an airtight container in the refrigerator. Reheat in a pan or microwave before serving.

Cooking Tips

• You can add finely chopped onions, curry leaves, and coriander leaves to the batter for extra flavor.
• If you don't have bajra flour, you can grind whole bajra in a mixer and use the flour.
• Make sure the batter is thick and not too runny to get the perfect texture of adai.

Storage and Serving

• Bajra adai is best served hot and fresh.
• You can serve it with coconut chutney, sambar, or any other chutney of your choice.
• Leftover adai can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the adai in a pan or microwave before serving.