Bajri flour , know as Kambu Maavu in tamil, Pearl Millet in English. It is widely grown in India and parts of Africa. It has a nutty aroma and slight bittersweet after taste. It is considered to be higher in protein than rice , oats and corn . It is healthy, gluten free and best alternative for wheat.
It is easy to make.
Bajra Flour - 2 cups
Raw Rice - 2 cups ( we can use idli rice too , If using Idli rice, no need for Eno)
Urad dhal - 1 cup
salt - 2 tsp
When ready to make Idli we need
Eno - 1 tsp
oil to grease Idli plates
First soak the Rice and Dhal for 4-6 hours.
Grind it to a smooth consistency as we do for Idli.
Add salt . Mix the Bajri Flour to the ground dough and the consistency should be neither thick nor thin.
Allow it to ferment overnight or 8 hours.
Next day Heat the Idli cooker. Grease the Idli plates.
Then take the fermented dough. Add the Eno and mix.
It will be fluffy. Pour it in the Idli plates and place it in the Idli cooker.
Close the lid and cook for 10-15 minutes
After 15 minutes nice fluffy, soft Bajri Idli/Kambu Idli is ready
Serve the Kambu Idli with Sambhar/Chutney/Idli Podi
MMMMM HEALTHY,,, Delicious😋😋😋
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